Cornflake-crusted fried Tilapia is really a simple main dish to prepare. The crust has a nice crunch and the fish is moist and tasty.
We buy Tilapia frozen in bulk from Costco. Each piece is vacuum-packed in a separate wrapper. When I plan ahead, I take several pieces out of the freezer the night before and let them thaw overnight in the refrigerator.
When I’m not as prepared—which is more often than not—it’s easy to thaw the Tilapia fillets in a large bowl of very warm tap water. By the time I’m ready to cook them, they are thawed. I don’t recommend cooking them frozen. My experience is that by the time the center is cooked, the outside is way past its prime.
What is Tilapia?
If you aren't familiar with Tilapia, you should give it a try! Tilapia has white flesh and a mild flavor. It's inexpensive compared to other fish, and can be cooked in all kinds of ways. We like it baked with a light coating of olive oil and a lot of seasoning. It is a good source of protein and also vitamins like niacin, vitamin B12, selenium, and potassium. It is considered heart-healthy. So pick some up the next time you are at the grocery.
Cornflake-crusted Fried Tilapia
Ingredients
- 4 4-ounce Tilapia fillets 4 ounces each, thawed
- ½ cup liquid egg
- 1 cup cornflake crumbs
- 1 tablespoon Penzeys Spices Old World Seasoning
- Salt and freshly ground pepper to taste
- Enough vegetable or olive oil to cover the skillet ¼ to ½ inch deep, about ½ cup
Instructions
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Heat the oil in the skillet over medium-high heat until a drop of water sizzles on the surface.
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Dip the Tilapia fillets one at a time first in the liquid egg, then in the cornflake crumb mixture, being sure that it is well coated all over.
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Place the fillet in the hot skillet.
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Repeat until all fillets are sizzling away.
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Reduce the heat to medium.
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Cook the first side for about 3 to 4 minutes until the coating is crisp.
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Turn the tilapia filets over and cook on the second side for another 3 to 4 minutes, depending on the thickness of the fillet.
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Remove to a paper-towel-covered platter. The paper towel absorbs the excess oil.
I discovered that the no-cholesterol egg product is great for holding the crust on the fish. It seems to be “stickier” than the fresh beaten eggs. So I dip the fillets in the liquid eggs first and turn them several times to be sure they are well coated with the egg. Then, I place them in a dish of cornflake crumbs (the packaged ones from the store are perfect for this).
The cornflake flavor tends to overwhelm any spices you add, but it does need salt. If you want to change the flavor, be very generous when adding spices or rubs.
Try simple flavors like garlic powder, cayenne pepper, or an herb like fresh thyme or oregano. Or try spice mixes like Old Bay Seasoning, Lawry’s Season Salt, Tony Chachere's, or Penseys Rubs. Experiment with your favorite flavors. If the flavor of the final product isn’t quite what you expected, there is always tartar sauce or ranch dressing to rescue the meal. Try a different seasoning the next time.
As you cut and eat the Tilapia, the crust will crunch but stay on the fish, so you get the full flavor of each bite. Serve with brown or Basmati rice or wide egg noodles. Asparagus, broccoli, or grilled zucchini make a nice complement. Enjoy!
Cornflake Crusted Fried Tilapia
Author: Recipe Idea Shop
Ingredients
- 4 4-ounce Tilapia fillets 4 ounces each, thawed
- ½ cup liquid egg
- 1 cup Corn Flake crumbs
- 1 tablespoon Penzeys Spices Old World Seasoning
- Salt and freshly ground pepper to taste
- Enough vegetable or olive oil to cover the skillet ¼ to ½ inch deep about ½ cup
Instructions
- Heat the oil in the skillet over medium high heat until a drop of water sizzles on the surface.
- Dip the Tilapia fillet one at a time first in the liquid egg, then in the corn flake crumb mixture, being sure that it is well coated all over.
- Place the fillet in the hot skillet.
- Repeat until all fillets are sizzling away.
- Reduce the heat to medium.
- Cook the first side about 3 to 4 minutes until the coating is crisp.
- Turn the tilapia filets over and cook on the second side for another 3 to 4 minutes, depending on the thickness of the fillet.
- Remove to a paper-towel covered platter. The paper towel absorbs the excess oil.
Nutrition (may vary depending on ingredients and amounts used)
