Crispy Cornmeal Tilapia (Quick and Easy)
Easy crispy cornmeal tilapia with a golden crust. A quick, family-friendly fish recipe made with simple pantry staples.
Equipment
- cutting board
- Sharp knife
- 2 Shallow bowls with lid
- Whisk or fork
- large skillet (for pan-frying)
- Air Fryer (optional)
- Paper towels
Ingredients
- 400 g tilapia about 4 medium fillets, fresh or thawed and patted dry
- ½ Tablespoon minced garlic
- ½ lemon juiced
- 1 large egg
- 1/2 cup medium-grind cornmeal for coating
- salt to taste (for seasoning the fish and the cornmeal)
- olive oil for cooking
Instructions
Pan-Fried Method
- Pat the tilapia dry with paper towels and cut into serving-size pieces. Place in a bowl and season with the minced garlic, lemon juice, and 1/4 teaspoon of salt. Set aside while you prepare the coating.400 g tilapia, ½ Tablespoon minced garlic, ½ lemon, salt
- In a shallow bowl, whisk the egg until smooth. Set it aside.1 large egg
- In a second shallow bowl, add the cornmeal and season generously with salt (about 1 teaspoon or to taste). Mix well.1/2 cup medium-grind cornmeal, salt
- Dip each piece of tilapia into the egg, letting any excess drip off, then coat evenly in the seasoned cornmeal. Gently press so the coating adheres.
- Heat a drizzle of oil in a large skillet over medium heat. Once hot, add the tilapia in a single layer. Cook for 3–4 minutes per side, or until golden brown and cooked through.olive oil
- Transfer to a plate and serve immediately, with extra lemon if desired.
Air Fryer Method
- Preheat the air fryer to 400°F (200°C).
- Prepare and coat the tilapia as directed above.
- Brush both sides of each piece generously with olive oil, arrange the fish in a single layer in the air fryer basket, and turn halfway through cooking.
- Air fry for 12-15 minutes, or until golden brown and cooked through. Serve and enjoy.
Notes
- Cornmeal: Use medium-grind cornmeal and not corn flour for the best flavor and texture.
- Pat the fish dry: Drying the tilapia well before seasoning helps the cornmeal adhere and crisp.
- Frozen tilapia: Frozen fillets work well. Thaw completely and pat very dry with paper towels before seasoning and coating.
- Season generously: Be sure to salt the cornmeal well, not just the fish. This is key for a flavorful crust.
- Oil matters: For pan-frying, use enough oil to lightly coat the pan. For the air fryer, brushing both sides of the fish with olive oil helps the coating turn golden.
- Cooking time: Cooking time may vary depending on the thickness of the fish. The tilapia is done when it flakes easily with a fork.
- Calories: Nutrition values are an estimate only and will vary based on portion size and the amount of oil used.
Nutrition
Calories: 387kcal | Carbohydrates: 32g | Protein: 47g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 138mg | Potassium: 808mg | Fiber: 5g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 3mg
