Ingredients
1/2 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
2 tbsp. canola or vegetable oil, divided
2 tbsp. cilantro leaves, for garnish
Lime wedges, for serving
Preparation
Step 1In a large bowl, whisk together flour, garlic powder, onion powder, chili powder, and cumin. Whisk to combine.Step 2Season tilapia filets generously with salt and pepper, then dip each in flour mixture, shaking off any excess flour. Place on a clean plate or baking sheet.Step 3In a large, nonstick skillet over medium heat, heat oil. Add 2 filets and cook 3 to 4 minutes per side, until crust is golden and fish flakes easily with a fork. Repeat with remaining filets.Step 4Serve immediately with cilantro and lime wedges.
Season Aggressively Ok, we’ll admit, the rumors are true. Tilapia is quite bland on it’s own. That’s why we season the filets with a hearty pinch of salt and some freshly ground black pepper right off the bat. This should ALWAYS be step 1. Dredge It Good Tilapia is almost never sold with the skin, meaning there’s no opportunity to get a nice crunchy sear. In order to bring some texture back to the fish, we give it a light dredge in flour. This golden, crunchy coating is really what takes this recipe over the edge. If you’re looking to mix up the spices, smoked paprika, dried oregano, or even spice blends like Old Bay all would go swimmingly (har har) with this fish. Get Zesty If you’re serving fish, there’s a good chance there’s some sort of citrus on the table. The acid helps cut through the rich flavors and helps balance the final dish. Lemon or lime wedges won’t ever let you down, but if you’re feeling adventurous, try orange or grapefruit! Herb-y: Fully Loaded Don’t forget to finish with fresh herbs! They bring freshness, flavor, and dimension to your final dish. Go with whatever you love, just make sure it doesn’t clash with the spices you used. Think: basil, parsley, cilantro, chives, fresh oregano, or tarragon. Better yet, mix and match! There’s no such thing as too many herbs. Made this? Let us know how it went in the comment section below!
