Pan-Fried Tilapia

It’s no secret: Tilapia can get a bad wrap. Compared to other varieties like salmon, this fish doesn’t get the attention it rightly deserves. If you associate tilapia with being bland and boring, this easy recipe is here to change your mind—it just may become your new favorite fish. Lean, inexpensive, and ready in under 30 minutes, this is a perfect choice for a quick and easy weeknight dinner. If this is your first time making tilapia, follow our top tips to take this affordable filet from zero to hero.

Season aggressively.
Ok, we'll admit it—tilapia is quite bland on it's own. That's why we season these fillets with a hearty pinch of salt and some freshly ground black pepper right off the bat. This should ALWAYS be step 1. We then generously season our flour mixture to really up the flavor factor—trust us, don’t skip either of these steps if you want extra-flavorful tilapia.

Dredge it well.
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 top. Tip: If you're looking to mix up the spices, smoked paprika, dried oregano, or even spice blends like Old Bay all would go swimmingly with this fish.

Add some acid.
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 (like we did here) 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!

Editor's Note: After retesting this recipe, we reduced the amount of flour in from 1 cup to 1/2 cup.