Author Notes
When, few years ago, I heard that tilapia is a bottom-feeder fish I have eliminated it from my diet. I mean eww, right? Last week my daughter made this recipe for dinner at her house and all of a sudden I like this finny creature who subsists on the primordial ooze. Okay, when I put it that way it still sounds gross.
But you must trust me that this pan-seared tilapia is really good! I'll give you two valid reasons (in case you're not a tilapia lover):
1. Well, I already covered that above - I'm eating it again.
2. I'm posting my daughter's recipe despite her culinary skills and the fact that I could risk my good reputation, lol.
—Jas
Ingredients
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8
tilapia fillets
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1 cup
all-purpose flour
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1 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
Cayenne pepper
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1/2 teaspoon
garlic powder
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1 tablespoon
dried parsley
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4 tablespoons
olive oil
Directions
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Rinse and pat dry tilapia fillets.
In a shallow dish, mix all ingredients except oil; gently press each fillet into the flour mixture to coat. Shake off the excess flour.
Heat the oil in a large skillet over medium-high heat; cook the tilapia until golden brown in color and it flakes easily with a fork, about 4 minutes on each side. Serve immediately.
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