Crispy Pan Fried Tilapia (Printable Version)
Crispy skillet-seared tilapia fillets with paprika and garlic, cooked golden in butter and olive oil.
# What You'll Need:
→ Fish
01 - 4 tilapia fillets, about 5 oz each
→ Seasonings
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1/2 teaspoon paprika (optional)
05 - 1/2 teaspoon garlic powder
→ Dredge & Cooking
06 - 1/4 cup gluten-free flour or all-purpose flour
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - 1 lemon, cut into wedges
# How to Make It:
01 - Pat the tilapia fillets dry with paper towels. Season both sides evenly with salt, pepper, paprika, and garlic powder.
02 - Lightly dredge each fillet in the flour, shaking off any excess coating.
03 - Heat olive oil and butter in a large non-stick skillet over medium-high heat until the butter melts and begins to shimmer.
04 - Once the pan is hot, add the tilapia fillets, working in batches if necessary. Cook for 3-4 minutes per side until golden and cooked through. The fish should flake easily when tested with a fork.
05 - Remove the fillets from the pan and place on a plate lined with paper towels to drain any excess oil.
06 - Garnish with chopped fresh parsley and serve immediately with lemon wedges alongside steamed vegetables, rice, or a fresh salad.
# Expert Tips:
01 -
- Twenty minutes from fridge to plate, which means you can genuinely pull this off on a chaotic Tuesday.
- The crust gets that shatteringly golden exterior while the fish inside stays tender and flaky.
- It is naturally gluten-free and low carb, so everyone at the table can dig in without a second thought.
02 -
- Wet fish will never get crispy, so take the extra thirty seconds to pat those fillets bone dry before seasoning.
- If the butter starts smoking wildly your pan is too hot, pull it off the burner for ten seconds and lower the heat slightly before continuing.
03 -
- Do not move the fish around once it is in the pan, patience is what creates that golden crust.
- Use a thin metal spatula for flipping because thick plastic ones tend to tear the delicate flesh.