Best Pan Fried Tilapia Recipe (5 min prep)

If using frozen fillets, thaw completely under cold running water or in a bowl of cold water. Pat the fish very dry with paper towels.
4 tilapia fillets
Lightly season both sides of the tilapia with salt.
salt
Dredge each fillet in flour, shaking off any excess. You want a thin, even coating — not heavy breading.
1/4 cup all-purpose flour
In a large nonstick skillet, melt the butter over medium heat. The butter should be fully melted and hot, but not browned.
2-3 Tablespoons butter
Add the fillets to the skillet in a single layer, leaving space between them. Cook undisturbed for 3–4 minutes, or until the bottom is golden brown and crispy.
Carefully flip and cook for another 2–3 minutes, until the fish is cooked through and crisp on both sides.
Transfer to a plate lined with paper towels and serve hot with fresh lemon wedges.

Use thin tilapia fillets for best results. Thick tilapia loins or chunks will not crisp the same way and are more likely to steam instead of sear.
Pat the fish completely dry before coating in flour. Excess moisture prevents browning and can make the crust soggy.
Do not overcrowd the pan. Cook in batches if needed. Crowding lowers the temperature of the pan and prevents a crispy crust from forming.
Let the fish cook undisturbed before flipping. The longer it cooks on the first side (without burning), the crispier it becomes.
Cook over medium heat. High heat can burn the butter before the fish develops a golden crust.
Best served immediately. Pan-fried tilapia is crispiest right out of the skillet.
For extra flavor, serve with fresh lemon wedges or a light sprinkle of lemon pepper seasoning.
Please keep in mind calories provided are only an estimate.