Curried Pan Fried Tilapia Recipes

PAN FRIED TILAPIA

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

PAN FRIED TILAPIA SANDWICH

Steps:

• Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside.
• Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
• Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.

PAN FRIED SEASONED TILAPIA

Steps:

• Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 minute Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Enjoy!

PAN FRIED TILAPIA

Steps:

• Warm up olive oil in a 10" or 12" skillet.
• Mix the corn meal and Old Bay seasoning thoroughly, then spread out on a platter.
• Coat tilapia fillets lightly, but thoroughly with corn meal and Old Bay mixture.
• Lay coated fillets in hot olive oil (medium-medium high heat) and cook until golden on the bottom, then turn fillets over and repeat.
• Do not overcook the fish--it's easy to do.
• While fillets are cooking, combine Miracle Whip, sweet relish, and lemon juice and stir until well blended, then serve with the fish.
• It's quick, easy, and doesn't require a lot of cleanup.
• Steamed carrots or broccoli and some form of potatoes go well with this.

PANKO TILAPIA

Steps:

• On plate, mix flour and seasoning.
• On second plate, place bread crumbs.
• In bowl, beat egg with fork.
• Coat fish with flour, dip into egg and coat well with bread crumbs.
• In 10-inch nonstick skillet, heat 2 Tbsp of the oil over medium-high heat. Add 2 fish fillets and cook 3 minutes.
• Carefully turn fish over. Reduce heat to medium and cook about 3 minutes longer or until fish flakes easily with fork.
• Repeat for remaining 2 fillets.

CRUNCHY OVEN FRIED TILAPIA

Steps:

• Preheat oven to 450 degrees F (230 degrees Celsius).
• Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
• To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
• Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a folk.

PAN-FRIED TILAPIA

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
• Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

EASY PAN-FRIED TILAPIA

Steps:

• Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
• Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
• Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

TANGY PAN FRIED TILAPIA

Steps:

• Coat Tilapia fillets in Dijon mustard.
• Then dip in panko to coat.
• Heat oil in skillet on med/high - I try to use as little as I can get away with.
• Pan Fry fillets until golden brown on both sides.
• Try to turn fillets only once since Tilapia is delicate and can fall apart.
• Season with salt and pepper while still hot.

CURRIED PAN-FRIED POTATOES

Steps:

• In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
• Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
• Season with salt and pepper to taste.

CURRIED PAN-FRIED TILAPIA

Steps:

• Combine eggs, coconut milk, curry, salt and pepper. Dredge fish in cornmeal then dip in coconut mixture. Let excess drip off. Saute the fillets until golden brown and crisp.