Crispy Cornmeal-Crusted Tilapia Fillets
Tender tilapia fillets marinated in lemon and fresh herbs, then coated in a golden cornmeal and flour crust — an easy weeknight dinner that delivers real crunch without the kitchen mess. Ready in under 30 minutes and budget-friendly, this dish is as satisfying as it is simple. Serve with rice and tartar sauce for a complete, crowd-pleasing meal.
🛒 Ingredients
2 servings
- 400 g (14 oz) tilapia fillets
- 1/2 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 lemon (juice)
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
- Salt and black pepper to taste
- Vegetable oil for frying
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Directions
- 1
Pat the tilapia fillets dry with paper towels. Drizzle with lemon juice, add parsley and garlic, season with salt and pepper, and let marinate for 15 minutes in the refrigerator.
- 2
In a shallow dish, combine the cornmeal and all-purpose flour and mix until uniform.
- 3
Remove fillets from the marinade and dredge them in the cornmeal mixture, pressing gently so the coating adheres evenly on both sides.
- 4
Heat oil in a large skillet over medium-high heat. Fry the fillets 3–4 minutes per side until deeply golden and crispy.
- 5
Drain on paper towels and serve immediately with white rice, a fresh green salad, and tartar sauce.
💡 Chef's Tip
The key to a crispy, mess-free fry: dry the fillets thoroughly before coating them, and always make sure the oil is properly hot before adding the fish. A cast-iron skillet gives the most even, golden results.
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