Ingredients:

  • 4 fillets (approx. 6 oz each) Tilapia Fillets, skinless, de-boned
  • Kosher Salt & Freshly Ground Black Pepper, as needed
  • 1/2 cup All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Buttermilk
  • 1/2 cup Vegetable Oil (or Rapeseed/Canola)
  • 1 tbsp Unsalted Butter
  • 1 large Lemon (zest and wedges)
  • 2 tbsp Fresh Flat-Leaf Parsley, finely chopped

Instructions:

  1. Pat the tilapia fillets extremely dry using paper towels. Season both sides generously with salt and pepper.
  2. Set up three dredging stations: Combine the flour, smoked paprika, and garlic powder in the first dish. Pour the buttermilk into the second dish. Spread the Panko breadcrumbs evenly in the third dish.
  3. Prepare the garnish: Zest the lemon and combine the zest with the chopped parsley in a small bowl. Set aside.
  4. Take one fillet and dredge it completely in the seasoned flour, shaking off the excess. Dip the floured fish into the buttermilk, allowing the excess liquid to drip off briefly.
  5. Immediately press the fillet firmly and thoroughly into the Panko breadcrumbs. Ensure the entire surface is covered. Repeat with remaining fillets and place the coated fish on a clean plate.
  6. Add the vegetable oil to the heavy-bottomed frying pan (about 1/4 inch depth). Heat over medium-high heat until the oil is shimmering (Approx. 350°F / 180°C).
  7. Carefully place 2 fillets into the hot oil, ensuring not to crowd the pan. Fry for 4 to 5 minutes on the first side until deep golden brown and crispy.
  8. Add the tablespoon of butter to the pan. Once the butter melts, gently flip the fillets using the fish spatula.
  9. Fry for an additional 4 to 5 minutes until the second side is golden and the fish is flaky and cooked through. Remove immediately and place them on a wire cooling rack set over a baking tray.
  10. Repeat the frying process with the remaining fillets.
  11. Transfer the fillets to serving plates. Sprinkle the lemon-parsley zest mix generously over the crispy crust. Serve immediately with lemon wedges on the side.