Crispy Pan Fried Tilapia (Printable)
Crispy golden tilapia fillets pan-seared with paprika and garlic, ready in 20 minutes for a quick weeknight dinner.
# 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
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 thoroughly dry with paper towels. Season both sides evenly with salt, pepper, paprika, and garlic powder.
02 - Lightly dredge each seasoned fillet in the flour, shaking off any excess to ensure an even, thin coating.
03 - Heat olive oil and butter together in a large non-stick skillet over medium-high heat until the butter melts and begins to shimmer.
04 - Once the skillet is hot, carefully lay the tilapia fillets in the pan, working in batches if needed to avoid crowding. Cook for 3 to 4 minutes per side until golden brown and cooked through. The fish should flake easily when tested with a fork.
05 - Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
06 - Scatter chopped fresh parsley over the fillets and serve immediately alongside lemon wedges for squeezing.
# Expert Tips:
01 -
- The flour coating creates a delicate crunch that contrasts beautifully with the flaky, tender fish inside.
- It uses pantry staples you probably already have, so there is no last minute grocery run required.
- Butter and olive oil together give you a rich flavor without overpowering the mildness of the tilapia.
02 -
- If the fish is even slightly wet when it hits the flour, the coating will clump and slide right off in the pan.
- Crowding the skillet drops the temperature fast, and instead of a sear you end up steaming the fillets.
03 -
- Let the seasoned flour sit on the fillets for about five minutes before cooking, because it helps the coating adhere and creates a more even crust.
- Use a combination of olive oil and butter rather than one or the other, since the oil raises the smoke point while the butter adds the flavor you cannot replicate.