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- 4 tilapia fillets - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 tablespoon lemon zest - 2 teaspoons freshly cracked black pepper - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 2 large eggs - 1/4 cup milk - 1/4 cup olive oil (for frying) - Fresh lemon wedges (for serving) - Fresh parsley, chopped (for garnish) To boost the taste, add these options: - 1 teaspoon cayenne pepper for heat - 1 tablespoon fresh herbs like thyme or dill - 1 tablespoon grated Parmesan cheese for a cheesy touch Each serving of crispy lemon pepper tilapia offers: - Calories: 320 - Protein: 25g - Fat: 15g - Carbohydrates: 25g - Fiber: 1g - Sugar: 1g This dish provides protein and healthy fats. The lemon zest adds a bright flavor. Feel free to customize the recipe for your needs. {{ingredient_image_1}} Start by gathering your ingredients. You will need flour, cornmeal, lemon zest, black pepper, garlic powder, paprika, and salt. In a shallow dish, mix the flour, cornmeal, lemon zest, black pepper, garlic powder, paprika, and salt. This blend gives the fish a great flavor. Make sure to mix well so all spices combine evenly. Next, take two large eggs and crack them into a bowl. Add 1/4 cup of milk and whisk until smooth. Now, take your tilapia fillets. Dip each fillet into the egg mixture. Allow any extra egg to drip off. Then, coat the fillet in the flour mixture. Press down gently to ensure the coating sticks well to the fish. Repeat this for all fillets. Heat 1/4 cup of olive oil in a large skillet over medium heat. Once the oil is hot, place the coated tilapia fillets into the pan. Make sure not to overcrowd the skillet. You may need to fry in batches. Cook each fillet for about 3 to 4 minutes on each side. The fish should turn a nice golden brown. Use a spatula to flip the fillets gently. When done, remove them from the skillet and place them on a plate lined with paper towels. This step helps to soak up any extra oil. Enjoy your crispy lemon pepper tilapia hot, garnished with parsley and fresh lemon wedges. To get that perfect crispiness, start with dry fillets. Pat them with a paper towel. This helps the coating stick well. Use a mix of flour and cornmeal. Cornmeal gives a nice crunch. Don't rush the frying. Cook the tilapia in hot oil. This seals in the moisture and keeps it flaky. Fry each side for just 3-4 minutes. Look for a golden brown color for the best result. You need some basic tools for this recipe. Use a shallow dish for the coating mix. This helps you coat the fish evenly. A large skillet is key. It should be heavy enough to hold heat well. A spatula is important for flipping the fish gently. Don't forget a paper towel-lined plate. This helps drain excess oil after frying. These tools will make your cooking easier and more fun. Crispy lemon pepper tilapia tastes great with many sides. Try serving it with a fresh salad. A simple green salad adds crunch and brightness. You can also pair it with rice or quinoa for a filling meal. Adding fresh lemon wedges enhances the flavor. A sprinkle of chopped parsley makes it look nice and adds freshness. Each bite will feel balanced and delightful. Pro Tips Use Fresh Ingredients: Always opt for fresh tilapia fillets for the best flavor and texture. Frozen fish can be used, but ensure they are thoroughly thawed and dried before cooking. Maintain Oil Temperature: Ensure the olive oil is hot enough before adding the fillets. If the oil is not hot, the coating may become soggy instead of crisping up. Don’t Overcrowd the Pan: Fry the fillets in batches if necessary. Overcrowding can lower the oil temperature, resulting in uneven cooking and less crispy fish. Serve Immediately: For the best texture, serve the tilapia right after frying while it's still hot and crispy. Reheating can make it lose its crunch. {{image_2}} You can change the flavor of your crispy lemon pepper tilapia easily. Try using different herbs and spices. For a spicy kick, add cayenne pepper or chili powder. If you love Italian flavors, use dried oregano and basil. For a smoky taste, swap in smoked paprika. You can even add some grated Parmesan to the coating mixture for a cheesy twist. Each option gives the dish a fresh taste. Frying gives you that crispy texture, but baking is a healthier choice. If you want to bake, preheat your oven to 400°F. Line a baking sheet with parchment paper. After coating the tilapia, place the fillets on the sheet. Brush them lightly with olive oil and bake for 15-20 minutes. Check for a golden color on the outside. Baking keeps the fish juicy and cuts down on extra oil. Crispy lemon pepper tilapia goes well with many sides. Serve it with a light salad for a fresh crunch. Roasted vegetables like asparagus or broccoli complement the dish nicely. You can also pair it with rice or quinoa for a filling meal. Don’t forget to squeeze fresh lemon juice on top for even more flavor. Enjoying this dish with the right sides can make it even more special. After enjoying your crispy lemon pepper tilapia, store leftovers in an airtight container. Let the fish cool down before sealing it. This helps keep the fish fresh and tasty. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat your tilapia, use the oven or a skillet. Preheat your oven to 350°F (175°C). Place the fillets on a baking sheet. Heat for about 10-15 minutes. This helps regain some crispiness. If using a skillet, warm it on medium heat. Add a little oil and cook each side for 2-3 minutes. Avoid the microwave, as it can make the fish soggy. To freeze tilapia, wrap each fillet in plastic wrap. Then place them in a freezer bag or container. Remove as much air as possible. This prevents freezer burn. You can keep them in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen tilapia fillets. Just make sure to thaw them first. You can leave them in the fridge overnight or run them under cold water for a quick thaw. After thawing, pat them dry with a paper towel. This helps the coating stick better. Tilapia is fully cooked when it turns opaque. The flesh should flake easily with a fork. You can also check the internal temperature. It should reach 145°F (63°C). If you cut into the fish and see no pink, it is done. If you don't have cornmeal, you can use breadcrumbs instead. They will give a nice crunch as well. You could also use crushed crackers or panko for a different texture. Each option will add its own flavor and crunch to the dish. This blog post covered key steps for making tasty tilapia. We discussed the ingredients and optional flavors to enhance your dish. You learned how to coat, fry, and achieve that perfect crispiness. We also looked at variations, storage tips, and answered common questions. In closing, make this tilapia your own with different spices and cooking methods. Enjoy experimenting with sides and flavors for a meal that suits you.

Crispy Lemon Pepper Tilapia

A deliciously crispy tilapia fillet coated in a flavorful lemon pepper crust.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 fillets tilapia
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup olive oil (for frying)
  • to taste fresh lemon wedges (for serving)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a shallow dish, combine the flour, cornmeal, lemon zest, cracked black pepper, garlic powder, paprika, and salt. Mix well to ensure even distribution of the spices.
  • In another bowl, whisk together the eggs and milk until smooth.
  • Dip each tilapia fillet first into the egg mixture, allowing excess to drip off, then coat thoroughly with the flour mixture, pressing gently to ensure the coating adheres well to the fish.
  • Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the coated tilapia fillets to the pan, ensuring not to overcrowd the skillet. You may need to cook in batches.
  • Fry the fillets for about 3-4 minutes on each side or until they are golden brown and crispy. Use a spatula to gently flip them.
  • Remove the cooked tilapia from the skillet and place on a paper towel-lined plate to drain excess oil.
  • Serve the crispy lemon pepper tilapia hot, garnished with freshly chopped parsley and lemon wedges on the side.

Notes

Serve with fresh lemon wedges and chopped parsley for garnish.
Keyword fish, fried, lemon, pepper, tilapia