“Excellent balance of flavors and super easy. Great flavor without the smoke from high heat blackening. No need to heat a cast iron skillet to surface temps of the sun for this one. You can use your non stick pan on medium. Not a true blacken but exceptional flavor just the same. I recommend using Emerils Essence for the creole seasoning. Got this little treasure from a package insert of tilapia fillets.”

Ingredients Nutrition

  • 4 -6 tilapia fillets
  • 12 cup all-purpose flour
  • 2 tablespoons creole seasoning
  • milk, enough to cover fish
  • 1 tablespoon canola oil or 1 tablespoon vegetable oil


  1. Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
  2. Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
  3. When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
  4. Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
  5. Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
  6. Sprinkle with desired salt once on plate and enjoy.

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