Tilapia—it’s like the quiet hero of the fish world, isn’t it? Not too flashy, yet it sneaks onto your plate and steals the show, especially when dressed in a zesty lemon butter sauce. Last time I made this, I felt like a culinary genius, despite the simplicity—kind of like when you find a $20 bill in an old jacket pocket.
Steps
- Begin by seasoning the tilapia fillets with salt, pepper, paprika, and garlic powder to enhance their flavor.
- Spread the flour onto a plate or shallow dish, and coat each fillet lightly by dredging them in the flour, ensuring both sides are covered.
- Shake off any extra flour from the fillets to prevent an overly thick coating.
- In a skillet, heat olive oil and butter over medium-high heat, then add the fillets, cooking them one or two at a time, depending on your pan’s size.
- Cook each side of the fillets for about 2 to 3 minutes until they achieve a golden brown color.
- Finish by garnishing the cooked fillets with a squeeze of lemon juice and a sprinkle of chopped parsley for added freshness and flavor.
Ingredients
- 4 tilapia fillets (4 oz each)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- Lemon juice, for garnish
- Chopped parsley, for garnish
Nutritional Values
Calories: 1004kcal | Carbohydrates: 52g | Protein: 100g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 4g | Cholesterol: 288mg | Sodium: 244mg | Potassium: 1524mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1684IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 8mg
FAQ
- Can I use frozen tilapia instead of fresh?
- Yes, frozen tilapia can be used as a substitute for fresh fillets. They are convenient and frequently more accessible. Ensure the fillets are thawed properly—preferably in the refrigerator overnight or by using cold running water—before proceeding to cook them. Pat the fillets dry to remove any excess moisture.
- How should leftovers be stored?
- Store any leftover pan-fried tilapia in an airtight container in the refrigerator for up to three days. Since tilapia can absorb odors, it’s best to keep it covered and separate from strong-smelling foods.
- What is the best way to ensure a crispy texture?
- To achieve a crispy texture, make sure the tilapia fillets are dry before dredging them in flour. Additionally, allow the skillet to fully heat with olive oil and butter before adding the fillets; this prevents them from becoming soggy.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by substituting all-purpose flour with a gluten-free alternative.
- How can I add more flavor or spice to the dish?
- For additional flavor and a hint of spice, consider adding cayenne pepper to the seasoning mix. This will give the dish a bit of a kick.
Tips
- Ensure the tilapia fillets are dry before coating them with flour; this helps the flour adhere better for a crispier finish.
- Allow the skillet to properly heat with olive oil and butter. A hot pan is crucial for achieving a golden, crispy exterior without the fish becoming soggy from absorbing too much oil.
- When cooking in batches, be prepared to add extra butter and olive oil to maintain the right cooking conditions for each fillet.
- Tilapia cooks very quickly, so be careful not to overcook it. The fillets should be easy to flake with a fork when done. Let the cooked tilapia rest for a few minutes before serving to help retain moisture.
Equipment
- Stainless Steel Nonstick Skillet – Essential for cooking the tilapia without it sticking and to make flipping easier.
- Shallow Baking Dish or Plate – For dredging the fish fillets in flour.
- Fish Spatula – Useful for flipping delicate fish fillets without breaking them apart.
