Fried Or Broiled Filet Of Tilapia Recipe

Pat the tilapia fillets dry with paper towels. This helps the seasoning and breading adhere and prevents splatter during cooking.

Place the fillets on a tray or plate and season both sides evenly with the salt, black pepper, paprika, and garlic powder.

Cut the lemon in half. Reserve one half to squeeze over the fish before cooking (about 1–2 tsp juice per fillet) and cut the other half into wedges for serving.

Set up dredging station

In three shallow bowls or rimmed plates, place: (1) flour mixed with a pinch of salt; (2) beaten eggs whisked with milk and optional hot sauce; (3) cornmeal and panko mixed together. This creates a flour → egg → crumb sequence.

Lightly dust each seasoned fillet in the flour, shaking off excess. Dip into the egg mixture, then press into the cornmeal-panko mixture to coat evenly. Set breaded fillets on a cooling rack or plate for 5–10 minutes to help the coating adhere.

Heat a heavy skillet (cast-iron or stainless) over medium-high heat. Add the oil and heat to 350°F (175°C) or until a piece of breadcrumb sizzles immediately on contact. If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should bubble steadily and brown slowly.

Working in batches (do not overcrowd), carefully place breaded fillets in the hot oil. Fry for 3–4 minutes per side, flipping once, until the crust is golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork.

Transfer cooked fillets to a paper towel–lined plate or wire rack to drain. Sprinkle a little extra salt if desired. If using, add butter to the skillet for the last 30 seconds and spoon the melted butter over the fillets for added flavor; sprinkle with chopped parsley.

Serve immediately with lemon wedges.

Preheat the oven broiler with a rack 4–6 inches from the heating element. Line a rimmed baking sheet with foil and lightly oil or spray with cooking spray.

Brush both sides of the seasoned fillets with olive oil (about 1 tsp per fillet). Arrange fillets on the prepared baking sheet skin-side down if skin is present.

Broil for 4–6 minutes, watching closely: broiling times vary by oven and fillet thickness. The fish is done when the top begins to brown slightly, the edges are opaque, and the internal temperature is 145°F (63°C) or the flesh flakes easily.

Remove from oven, immediately dot with the unsalted butter so it melts over the hot fillets, and squeeze the reserved lemon juice over each portion. Sprinkle with chopped parsley if using.

Serve hot with lemon wedges.