A delightful and crispy tilapia recipe with a golden crust, perfect for a quick and satisfying meal.
Season the tilapia fillets with salt and ground black pepper on both sides.
Seasoning the fish directly enhances its flavor and ensures every bite is tasty.
In a shallow bowl, whisk together the flour, cornmeal, baking soda, baking powder, and smoked paprika.
Mixing the dry ingredients thoroughly ensures an even coating for the fish.
In another bowl, beat the egg and mix it with the buttermilk.
Using buttermilk adds a slight tanginess to the coating, enhancing the overall flavor.
Dip each seasoned fillet into the wet mixture, then coat it evenly with the dry mixture.
Press the fillet gently into the dry mixture to ensure a thorough coating.
Heat canola oil in a large skillet over medium-high heat until shimmering.
Ensure the oil is hot enough by dropping a small piece of batter into it; it should sizzle immediately.
Fry the coated fillets in the hot oil, turning after 2 minutes on each side, until golden and crispy.
Avoid overcrowding the skillet to maintain the oil temperature and achieve a crispy crust.
Transfer the cooked fillets to a plate lined with paper towels to drain excess oil.
Draining the oil helps keep the crust crispy and prevents the dish from feeling greasy.
Serve the crispy tilapia warm with your favorite sides and enjoy!
Garnish with fresh herbs or a slice of lemon for a touch of freshness.
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