Blackened Tilapia

kosmo's Note:

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.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 -6 tilapia fillets
• ½ cup all-purpose flour
• 2 tablespoons creole seasoning
• milk , enough to cover fish
• 1 tablespoon canola oil or 1 tablespoon vegetable oil

Directions:

1. Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
2. Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
3. When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
4. Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
5. Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
6. Sprinkle with desired salt once on plate and enjoy.

Reviews

[Amy87]

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!

[dearfrankg]

I used the "Emerils Essence" seasoning. My girlfriend and I loved it! Thank you.