Take fresh or flash frozen Tilapia filets...make sure they have no odor, which says yes they are fresh! I prefer flash froze over fresh because we dont live near a fishing area and they are always sure to be consistently fresh. I rinse them off slightly and pat them a little dry. I use sea salt and I grind my own pepper with a coffee grinder....so salt and pepper the filets liberally. Not too heavy on pepper, Tilapia is a delicate fish and easily over run. Pour a good amount of Panko Bread crumbs, the ones that have parmesan and herb or ANY flavored Panko crumbs you prefer onto a plate or shallow dish. Roll each filet into the crumbs pressing down to make sure each one has a nice coating.
Melt half stick of real butter (use the name brand stuff there is a difference) I use salted but you can use unsalted..along with the melted butter pour a little canola oil just to raise the level to reach up the sides of the filets. Put the pan on medium heat...drop a crumb into the oil if it fries you're ready!
Lay the filets carefully into the butter/oil and be sure not to crowd the pan.Also should be more butter than oil, you need that flavor! I use a big skillet and no more than 4 filets...now here is the trick. When they start frying really well I use a spoon to spoon the butter up over the filets by tipping the pan and making the oil and butter deep on one end. This crusts the top nicely while the bottom is cooking. Turn over and over several times until they are golden. Repeat the basting process too....lift out with a spatula because they are super tender and flaky. They will literally melt in your mouth. DO NOT OVER COOK. Cut up a lemon to give each person a piece of lemon per filet...squeeze over just before serving. Or plate with the lemon for each person to squeeze on their own. Allow two medium filets per person....and serve with nice flavored rice. I like a nice saffron rice....this will be the best tilapia you have eaten. It tastes sophisticated and light and you'll be adding fish to your rotation!
Melt half stick of real butter (use the name brand stuff there is a difference) I use salted but you can use unsalted..along with the melted butter pour a little canola oil just to raise the level to reach up the sides of the filets. Put the pan on medium heat...drop a crumb into the oil if it fries you're ready!
Lay the filets carefully into the butter/oil and be sure not to crowd the pan.Also should be more butter than oil, you need that flavor! I use a big skillet and no more than 4 filets...now here is the trick. When they start frying really well I use a spoon to spoon the butter up over the filets by tipping the pan and making the oil and butter deep on one end. This crusts the top nicely while the bottom is cooking. Turn over and over several times until they are golden. Repeat the basting process too....lift out with a spatula because they are super tender and flaky. They will literally melt in your mouth. DO NOT OVER COOK. Cut up a lemon to give each person a piece of lemon per filet...squeeze over just before serving. Or plate with the lemon for each person to squeeze on their own. Allow two medium filets per person....and serve with nice flavored rice. I like a nice saffron rice....this will be the best tilapia you have eaten. It tastes sophisticated and light and you'll be adding fish to your rotation!
