Community Pick
5-Ingredient Blackened Tilapia
"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."
photo by Bonnie G #2
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 4 -6 tilapia fillets
- 1⁄2 cup all-purpose flour
- 2 tablespoons creole seasoning
- milk, enough to cover fish
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
directions
- Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
- Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
- When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
- Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
- Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
- Sprinkle with desired salt once on plate and enjoy.
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Reviews
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This was amazing! If you have ever had the creole catch at Ruby Tuesday's, it is 100 times better!!! It was also very, very easy to make! -
Excellent recipe. Be sure that your fish is totally defrosted (if using frozen)and that you wipe it to get extra moisture from it. Also let the milk drip off the fish well before coating it with flour. I had a small problem having too much moisture but all was well in the end. Love the flavor and the ease in making this recipe - It is a do again recipe. Thanks kosmo for posting -
This was easy, tasty, and FAST! I loved the fish. It gives you all the wonderful spicy/crispiness of blackened fish without the mess and high calories. I will definitely be making this again. I used regular blackening spices, but you could you any highly spiced mix that you like and get these wonderful results. I also used a bit more oil, as my pan was a 12" cast-iron pan. (Not exactly non-stick, but close.) -
Great way to prepare one of my favorite fish, Tilapia. Loved the creole flavor and the ease of prep. The only think I did different was after dredging in flour - returned to the milk to dip and then dredge in panko crumbs. Gave a great added crunch.
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This was a delicious recipe to put in my Favorites of 2013! I cut the recipe down for DH and I and used the Emeril Essence from this site for the seasoning. Next time I think I will add a little more seasoning for our taste but this is a tasty and easy recipe! Served this with recipe#309788#309788 and potatoes.
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Tweaks
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This was very good. I made two changes: Instead of buying a jar of creole seasoning with the added MSG, I used Cajun Seasoning Mix (Recipe #14190) that is pure spice, no sodium or additives! I also substituted 1/2 of the flour with cornmeal, which was good! 2 tablespoons made it a little spicy, I will try 1 1/2 next time.
