Pan Fried Tilapia
Crispy on the outside and flaky on the inside, this quick pan-fried tilapia makes for a wonderfully light and flavorful weeknight dinner.
Ingredients
- •4 tilapia fillets (about 1 pound total)
- •1/2 cup all-purpose flour (60g)
- •1 teaspoon paprika
- •1/2 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons olive oil
- •2 tablespoons pareve margarine
- •1 lemon, sliced into wedges for serving
Instructions
- 1
Rinse the tilapia fillets and pat them completely dry with paper towels.
- 2
In a shallow dish, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper, mixing well.
- 3
Lightly dredge each tilapia fillet in the seasoned flour mixture, shaking off any excess.
- 4
Heat the olive oil and pareve margarine in a large skillet over medium-high heat until the margarine is melted and bubbling.
- 5
Carefully place the fillets into the hot skillet and cook for 3 to 4 minutes on the first side until golden brown.
- 6
Flip the fillets gently and cook for another 2 to 3 minutes until the fish is opaque throughout and flakes easily with a fork.
- 7
Transfer the cooked tilapia to a paper towel-lined plate to drain briefly.
- 8
Serve immediately while hot, garnished with fresh lemon wedges.
💡 Chef tips
- Ensure the fish is patted completely dry before dredging to help the crispy coating adhere properly.
- You can substitute the all-purpose flour with fine cornmeal for an extra crunchy texture.
- Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days, and gently reheat in a skillet.
✅ How it should turn out
The finished tilapia features a golden, perfectly seasoned crust that gives way to tender, flaky, and moist fish with a bright citrus finish.