Prep 30 mins
Cook 15 mins
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.
- 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.
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
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.