Pan Fried Tilapia Recipe

Tilapia can get a terrible wrap. It’s not delicate and greasy like salmon, nor is it firm and tasty like fish. It’s kind of an in the middle of fish, and can frequently be discounted as exhausting. No more! We’re here to vouch for tilapia; it has such a great amount to offer! It’s lean and modest, settling on it an extraordinary decision for your next weeknight supper. Keep a couple of straightforward guidelines and take this reasonable filet from zero to saint.

Season Aggressively

Alright, we’ll concede, the gossipy tidbits are valid. Tilapia is very insipid all alone. That is the reason we season the filets with a healthy touch of salt and some newly ground dark pepper directly off the bat. This ought to ALWAYS be stage 1.

Dig It Good

Tilapia is never sold with the skin, which means there’s no chance to get a pleasant crunchy singe. So as to take some surface back to the fish, we give it a light dig in flour. This brilliant, crunchy covering is truly what takes this formula over the edge. We took our seasonings in a Latin-American bearing, yet don’t hesitate to extemporize. Smoked paprika, dried oregano, or even zest mixes like Old Bay all would go wonderfully (har) with this fish.

Pan Fried Tilapia

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Recipe by Delish Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

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Ingredients

  • 1 c. all-purpose flour

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. chili powder

  • 1/2 tsp. ground cumin

  • 4 (6-oz.) tilapia filets

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp. canola or vegetable oil

  • 2 tbsp. cilantro leaves, for garnish

  • Lime wedges, for serving

Directions

  • In a large bowl, whisk together flour, garlic powder, onion powder, chili powder, and cumin. Whisk to combine.
  • Season tilapia filets generously with salt and pepper, then dip each in flour mixture, shaking off any excess flour. Place on a clean plate or baking sheet.
  • In a large, nonstick skillet over medium heat, heat oil. Add 2 filets and cook 3 to 4 minutes per side, until crust is golden and fish flakes easily with a fork. Repeat with remaining filets.
  • Serve immediately with cilantro and lime wedges.

Notes

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