Blackened Tilapia

READY IN: 45mins
Recipe by kosmo

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.

Top Review by 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!

Ingredients Nutrition

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


  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.

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