Start by prepping the tilapia fillets. Pat them dry with paper towels to remove any moisture, as this will help the flour coating stick better and achieve that crispy crust when fried. After drying, season the fillets on both sides with salt and pepper. This step is important to enhance the flavor of the fish and ensure it’s seasoned evenly throughout.
In a shallow dish, mix the flour, paprika, and garlic powder. Stir to combine evenly. This seasoned flour mixture will create a delicate crust that’s crispy on the outside while keeping the fish tender on the inside.
Dredge each tilapia fillet in the flour mixture, making sure to coat both sides evenly. Gently shake off any excess flour. The coating should be light but even for the best crispy result.
Place a large skillet on the stove over medium-high heat. Add 2 tablespoons of olive oil or butter and let it heat up. You’ll know the oil is ready when it shimmers, or you can drop a pinch of flour into the pan — if it sizzles, you’re good to go.
Once the tilapia is golden and crispy, remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Serve the fish hot, garnished with freshly chopped parsley and lemon wedges on the side. A squeeze of fresh lemon juice adds a bright, tangy contrast to the savory fish and enhances its flavor
