Pan fried tilapia

I still have some tilapia in the freezer from the big bag I bought at the grocery store about a month ago. This is a basic pan fried recipe that you can use on different things — vegetables, potatoes, chicken, pork chops, etc. I made two different types just to experiment with breading and surprisingly I liked the Panko breading the best.

Now looking at the photos they look greasy but they really weren’t. I did use too much olive oil so that is why they look so shiny and greasy.

Pan Fried Tilapia

1 1/2 Tbsp olive oil
2 tilapia fillets
1/2 cup flour
1 egg
1/4 cup milk
1 cup Panko bread crumbs or Progresso Italian season breadcrumbs
salt, pepper, garlic powder and paprika to taste
Lemon

Instructions:

Place your flour and breadcrumbs in separate plates. Season flour with salt and pepper. If using the Panko breadcrumbs, season with salt, pepper, garlic powder and paprika. Crack the egg in a separate bowl and add the milk. Whisk together.

Dredge one of the fillets in flour. Then dip fillet in the egg mixture making sure to coat it thoroughly. Place the fillet in the bowl with breadcrumbs and coat both sides completely. Repeat with second fillet.

Heat a non-stick frying pan with the olive oil on medium high heat. Once the oil is hot, gently place the fillets in the pan. Fry for 4-5 mins on each side until the fish flakes when tested with a fork.

Sprinkle fish with fresh lemon juice before serving. (This really does enhance the flavor of the fish.)

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