Crispy Pan Fried Tilapia (Print)

Crispy golden tilapia fillets seared in butter and olive oil with paprika and garlic seasoning. Ready in 20 minutes.

# Ingredient list:

→ Fish

01 - 4 tilapia fillets, about 5 ounces 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 and 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

# Directions:

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 is melted and begins to shimmer.
04 - Carefully place the tilapia fillets in the hot skillet, working in batches if needed to avoid crowding. Cook for 3 to 4 minutes per side until golden brown and the fish flakes easily with a fork.
05 - Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
06 - Garnish with chopped fresh parsley and serve immediately alongside lemon wedges.

# Expert Tips:

01 -
  • The flour coating creates a golden crust that shatters when you cut into it, satisfying in a way baked fish never manages.
  • From fridge to plate in twenty minutes, which means you can actually make this on a weeknight without reconsidering your life choices.
  • It is naturally gluten free when you use the right flour, so you dont have to think twice about who is sitting at your table.
02 -
  • If the fish is wet when it hits the pan it will steam instead of fry and you will never get that crust you are after, so dry it like you are angry at it.
  • Crowding the pan drops the temperature and everything boils in its own juices, so cook in two batches if your skillet is not wide enough.
  • The butter burns quickly at high heat, which is why the olive oil is there to protect it, so watch for the color shift from golden to dark brown.
03 -
  • Press the flour into the fillets with your palms instead of just dusting the surface because the coating adheres better and you get a more even crust.
  • Use a fish spatula or the thinnest metal spatula you own because thick ones tear the crust right off when you flip.

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