Pan-fried tilapia with lemon and garlic is about to become your new favorite!
We’re coating tender tilapia fillets in a seasoned cornstarch mixture, then cooking them until they get a beautiful, golden crust. Finish this simple dish off with a generous squeeze of fresh lemon juice, and dinner is done.
If you love a good fried fish dinner at your local seafood restaurant, we’re bringing those vibes home with this easy recipe!
Why We Love This Recipe
- Quick and easy. This easy recipe is ready in under an hour, making it perfect for busy weeknights.
- Naturally gluten free. We’re using cornstarch or potato starch instead of flour, which makes the fish extra crispy too!
- Restaurant-quality results. The seasoned coating creates a crispy golden crust while keeping the fish flaky and tender.
- Simple ingredients. You probably already have what you need in the house.
- Budget-friendly. Tilapia is an affordable fish, making it great choice for feeding the whole family.
- Versatile fish. Tilapia pairs well with countless side dishes and sauces, making it easy to customize.
- Perfect for family members of all ages. Its mild flavor makes it one of the easiest fish to introduce to picky eaters.
Ingredients
- Tilapia fillets, fresh or frozen
- Cornstarch or potato starch
- Eggs
- Garlic powder
- Old Bay seasoning
- Fresh lemons
- Canola oil
How to Make Pan Fried Tilapia
Make the Batter
Beat the eggs in one shallow bowl. In a separate bowl, whisk together the cornstarch, garlic powder and Old Bay seasoning.
Prepare the Fish for Frying
Start by patting the fish dry with paper towels. Then, coat the fish in the beaten egg and let the excess drip off. Now, coat the fish on both sides in the dry mixture.
Set the fish onto a wire rack positioned over a baking sheet. (If you don’t have a wire rack, just place the fish directly onto the baking sheet.)
Pop the fish into the fridge for at least 30 minutes. This will help the batter to adhere to the fish so it won’t fall off during frying.
Fry the Fish
Pour enough canola oil so that it generously coats the bottom of a skillet (about 1/4 of an inch). Now, heat the oil over medium heat. Fry the fish until it’s golden brown on both sides.
Tilapia cooks pretty quickly, so this should only take about 5 minutes per side.
Finish the Fish
Remove the fish onto a wire rack or paper towels to absorb any excess oil from the frying process. Before serving, give it a generous squeeze of fresh lemon juice.
Serving Suggestions
Fried tilapia pairs with so many side dishes, garnishes and sauces. Get creative! Here are some ideas:
- Green veggies like steamed green beans, sautéed snow peas or a crisp garden salad.
- Starches like roasted baby potatoes, rice pilaf or buttered pasta.
- Old school fish fry sides like coleslaw, corn on the cob, tartar sauce and French fries.
- Fresh herbs like parsley, dill or tarragon.
Variations
- Add a pinch of cayenne pepper or red pepper flakes for extra heat.
- Finish with freshly grated Parmesan cheese for some richness.
- Try Cajun seasoning instead of Old Bay for a spicy twist.
- For a lighter version, cook the fish in the air fryer instead of using the stovetop.
Storage Instructions
Allow the fish to cool completely before storing. Refrigerate leftovers in an airtight container for up to 3 days. For best results, reheat the fish in a warm oven or air fryer. Microwaving might make the crispy coating turn soggy.
Pro Tips
- Always pat the fish dry with a paper towel before seasoning. Removing excess moisture helps develop the crispiest golden crust.
- Don’t move the fish too early while it cooks. Once the crust forms, it will naturally release from the bottom of the pan.
- Cook just until the fish flakes easily. If you have a meat thermometer, check for an internal temperature of 145F degrees.
- Keep the heat at medium or medium-low so that the coating doesn’t cook before the fish does.
What Does Tilapia Taste Like?
Tilapia has a mild, clean flavor with a delicate, flaky texture. It isn’t overly “fishy,” making it one of the most approachable options for beginners.
Tilapia’s neutral flavor makes it super versatile for seasonings like garlic, lemon, fresh herbs and Old Bay seasoning to shine.
It also works well with creamy sauces, herb butter, cocktail sauce or classic tartar sauce.
Frequently Asked Questions
Yes. Simply season the fish and pan fry it directly in oil for a lighter version.
The fish should easily flake with a fork and appear opaque throughout. If you’re using a meat thermometer, check for an internal temperature of 145F degrees in the thickest part of the fillet.
Absolutely. Cod, haddock, catfish, flounder or pollock all work well using the same cooking method.
Yes! Frozen tilapia works very well in this recipe. You’ll need to defrost it first, though. If you’re short on time, place the sealed fish in a bowl of cold water until thawed. Once defrosted, dry the fillets thoroughly with a paper towel before seasoning. You can also defrost the fish overnight in the refrigerator.
When you make this easy tilapia recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more tilapia recipes, try these:
Pan-Fried Tilapia
Ingredients
- 1 lb. tilapia fillets
- 1 cup cornstarch or potato starch
- 2 large eggs
- 1 tsp. garlic powder
- 1/2 tsp. Old Bay seasoning
- 1 lemon
- canola oil for frying
Instructions
- Beat the eggs in a shallow bowl. In a separate bowl, whisk together the cornstarch, garlic powder and Old Bay seasoning.
- Position a wire rack over a baking sheet.
- Coat the fish in the beaten eggs. Allow the excess to drip off. Then, coat the fish in the dry mixture. Place the fish on the wire rack. Cover with plastic wrap and refrigerate at least 30 minutes.
- Pour enough oil into a large skillet so that the bottom is thoroughly coated. Heat the oil over medium-low heat.
- Remove the fish from the refrigerator and fry in a single layer in the oil. (You may need to do this in batches.) Cook until both sides are golden brown, about 5-6 minutes per side.
- Remove onto a serving plate. Squeeze fresh lemon juice over the fish before serving.
Leave a Reply