Pan Fried Tilapia (Print version)

Crispy golden tilapia fillets seasoned with paprika and garlic, pan-fried to perfection in just 20 minutes.

# What goes in:

→ Fish

01 - 4 tilapia fillets (about 6 oz each), patted dry

→ Seasonings

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon onion powder

→ Coating

07 - ¼ cup cornmeal or gluten-free flour (optional, for extra crispiness)

→ For Cooking

08 - 2 tablespoons olive oil or unsalted butter
09 - 1 fresh lemon, cut into wedges

# Cooking steps:

01 - In a small bowl, whisk together the salt, black pepper, smoked paprika, garlic powder, and onion powder until evenly combined.
02 - Pat the tilapia fillets thoroughly dry with paper towels. Sprinkle both sides of each fillet evenly with the seasoning blend, pressing gently so the spices adhere.
03 - For a crispier crust, lightly dredge each seasoned fillet in cornmeal or gluten-free flour, shaking off any excess.
04 - Heat the olive oil or butter in a large nonstick skillet over medium-high heat until the oil shimmers and a drop of water sizzles on contact.
05 - Carefully place the fillets in the hot skillet, working in batches if necessary to avoid crowding. Cook for 3 to 4 minutes on the first side until the underside is golden brown and the fish releases easily from the pan.
06 - Gently flip each fillet using a fish spatula and cook for another 2 to 3 minutes until the fish is completely opaque and flakes easily when tested with a fork.
07 - Transfer the fillets to serving plates immediately and garnish with fresh lemon wedges. Squeeze lemon juice over the fish just before eating.

# Tips from flavorandfeast:

01 -
  • The seasoning blend is something you likely already have in your pantry and it tastes like you spent way more than ten minutes on it.
  • It is genuinely weeknight friendly because the fish cooks faster than most side dishes.
02 -
  • Flip only once because repeated flipping tears the delicate flesh and prevents proper crust formation.
  • The fish is ready to flip when it releases from the pan on its own so if it sticks, give it another thirty seconds.
03 -
  • A pinch of cayenne in the seasoning blend wakes everything up without making it spicy.
  • Let the cooked fillets rest for one minute on a paper towel lined plate to absorb any excess oil before serving.

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