The texture of tilapia makes it very easy to handle and the thin fillet allows it to cook very quickly so it’s perfect for a quick and easy weeknight dinner.  Since it’s such a mild fish, I like to pair it with more flavourful dipping sauces like honey mustard, tartar sauce, or ketchup.  I buy tilapia fillets in bulk and freeze them separately.  They defrost in no time since they’re so thin, which is another reason I use them for my lazy meals.

Pan Fried Tilapia Recipe

2 tilapia boneless filets

1/4 cup cornmeal

1/8 cup milk

salt and pepper

garlic powder and onion powder (optional)

vegetable oil

2 lemon wedges

dipping sauce of your choice, ie. tartar sauce, ketchup, honey mustard, salsa

Place cornmeal, pinches of salt and pepper (and pinches of garlic powder and onion powder if using) in a wide mouthed bowl.  Place the milk in a separate wide mouthed bowl.  Pat the tilapia filets dry with a paper towel, dip both sides into milk and then cover both sides with the cornmeal mixture, letting the excess crumbs fall off.  Coat a large saute pan with oil and heat over medium high heat.  When the oil is hot, pan fry the filets for 2 minutes on one side, then 1 1/2 minutes on the other side (or until crunchy and golden in colour on both sides), flipping only once.  When done, transfer to a paper bag lined plate until ready to serve (I use brown paper bags because I find that paper towel makes the food soggy).  Serve with a lemon wedge and sauce.