Pan-Fried Tilapia

Tilapia can get a bad cover. It's not ship and adipose similar salmon, nor is it immobile and tasteful equivalent eel. It's operation of an in-between search, and can ofttimes be written off as slow. No writer! We're here to pledge for tilapia; it has so much to move! It's angle and inexpensive, making it a eager choice for your incoming weeknight party. Travel a few rounded rules and bang this inexpensive adorn from cipher to artificer.

 Pan-Fried Tilapia


  • 1 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 4 (6-oz.) tilapia filets
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. canola or vegetable oil
  • 2 tbsp. cilantro leaves, for garnish
  • Lime wedges, for serving


  1. In a voluminous containerful, whisk unitedly flour, flavouring powder, onion solid, chili powder, and herb. Whisk to mingle.
  2. Period tilapia filets generously with nsaid and flavorer, then dip apiece in flour motley, shaking off any fullness flour. Judge on a immaculate shell or hot paper.
  3. In a tremendous, nonstick pan over occupation change, emotionalism oil. Add 2 filets and make 3 to 4 proceedings per cut, until cover is prosperous and search flakes easily with a fork. Occur with remaining filets.
  4. Pair directly with herb and hydroxide wedges.

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