Are you in need of a quick weeknight meal that’s short on time, but full on flavor? I’ve got your solution right here. This tilapia recipe will knock the socks off of everyone in your household. I’ve found that keeping a go-to tilapia recipe up my sleeve is a great way to avoid hitting up our local Chipotle, sushi joint, or Chinese take-out on those nights when I’m not quite sure what to make. I was able to throw this meal together using some frozen tilapia (soooo budget friendly!) and extra Brussels sprouts. Because apparently I’m the kind of person who has extra Brussels sprouts.
I’ve been making a version of this tilapia recipe for a while, but it recently occurred to me to add a few additional spices (paprika and cayenne) to the dredging mixture and it launched things into a whole other tasty dimension.
Although the recipe uses very little flour over all, it gives the filets a slightly crispy outer layer that completely transforms an otherwise unexciting variety of fish. Because let’s face it, tilapia isn’t the fanciest fish you can buy. But with this recipe, no one would know.
The result, as my Grandma Fanny would probably say (cue thick New York accent): It’s a nice piece of fish.
Favorite Pan-Fried Tilapia
1/3 cup flour
2 tsp paprika
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp cayenne
2 Tilapia filets (about 0.75 lb.)
Heat about 1 Tbsp olive oil in a cast-iron skillet over medium high heat
Combine flour, paprika, salt, pepper, and cayenne on a plate. Mix with a fork or small whisk. Pat tilapia dry with a paper towel. Lightly brush fish with olive oil on both sides. Dredge both sides of the fish in flour mixture. Place fish in skillet. Cook about four minutes on each side until fish is cooked through.