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Pan-fried Tilapia with a crispy cornmeal crust Recipe

American · Main course · 18 min total

This quick and easy recipe delivers perfectly cooked tilapia fillets with a golden, crunchy cornmeal crust. A simple, flavorful weeknight dinner that's ready in under 20 minutes.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 large eggs
• 2 tablespoons milk
• 1/4 cup vegetable oil for frying

Instructions

1. Pat tilapia fillets dry with paper towels. Season lightly with salt and pepper.
2. In a shallow dish, combine cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne if using.
3. In another shallow dish, whisk eggs and milk together.
4. Heat oil in a large non-stick skillet over medium-high heat until shimmering.
5. Dip each fillet first into the egg mixture, letting excess drip off, then dredge in cornmeal mixture, pressing gently to adhere.
6. Place fillets in the hot skillet; cook 3-4 minutes per side until golden brown and fish flakes easily with a fork.
7. Transfer to a paper towel-lined plate to drain excess oil. Serve immediately.

Tips

• Serve with lemon wedges and tartar sauce or a simple green salad.
• For extra crispiness, use a cast-iron skillet and ensure oil is hot before adding fish.
• Leftover fillets can be stored in the refrigerator for up to 2 days; reheat in a toaster oven to maintain crispness.

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