Tilapia fillet in flour in a frying pan

In a hurry, very tasty, very simple - for dinner! You will cook tilapia fillets in flour in a frying pan in 20 minutes. The fish turns out to be incredibly tender, soft, fragrant! You can add different spices to it, serve it with sauces, fresh vegetables. It's insanely delicious!

Maria

Recipe author

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Composition / ingredients

servings:

Tilapia

500

Flour

100

Vegetable oil

Spices are dry (for fish (optional))

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 15 g

Fats 36 % 14 g

Carbohydrates 26 % 10 g

226 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to fry tilapia fillets in flour in a frying pan? There is nothing easier! Even a novice hostess can cope with this recipe. Prepare the necessary ingredients according to the list. Take refined sunflower oil for frying fish or special olive oil for frying.
Step 2:
Wash the tilapia, dry it. If you have large enough fillets, you can cut each one in half lengthwise. But I already had a small fish, so I cooked it whole. I had fresh fish. If you use frozen, first defrost it and squeeze it slightly, getting rid of excess moisture.
Step 3:
Rub each piece of fish with salt and pepper on both sides. You can also sprinkle with a mixture of dry spices for fish - this will make it tastier and more fragrant. If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt and pepper are already present in such mixtures, keep this in mind, otherwise you risk over-salting and peppering the dish. Leave the tilapia to marinate for 10 minutes.
Step 4:
Meanwhile, pour the flour into a dry plate. You can pre-sift the flour. Carefully roll each fillet in flour on both sides. Shake off the excess flour so that it does not burn in the pan.
Step 5:
Heat vegetable oil in a frying pan over medium heat. Lay out the tilapia and fry for 3-5 minutes until golden brown.
Step 6:
Then flip the fish to the other side and continue to fry for about 3-5 more minutes until golden brown.
Step 7:
Put the finished fish on a plate and serve it to the table. Any side dish is suitable - from fresh vegetables to boiled potatoes, cereals or pasta. Bon appetit!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.