Cornmeal-Crusted Tilapia

I am breaking my ‘there has to be at least 1 local ingredient’ rule to include this dish.  It is one of our favorite simple, basic entrees.  Whenever we haven’t had fish in a while, and I feel the need to give Cam a real shot of protein, I know I can turn to cornmeal-crusted tilapia and have him (and the rest of us) down a good meal.

2015/01/img_8962.jpgWe used to have a farm-raised tilapia operation about half an hour from my house, but that is not where the fish we can buy comes from. Tilapia is a fairly bland fish, but the texture lends itself perfectly to the cornmeal crust and light frying.


Cornmeal-Crusted Tilapia

1/2 cup finely ground, yellow cornmeal

2 Tbsp flour

1/2 tsp ground cumin

1/2 Tbsp chili powder

dash cayenne pepper

Kosher salt

4 tilapia fillets

Olive or safflower oil


Combine the cornmeal, flour, cumin, chili powder, cayenne pepper, and salt in a shallow bowl.


Rinse the fish and dredge in the cornmeal mixture.


Heat a thin layer of oil in a heavy skillet.  When the oil is hot, place the dredged fish in the skillet and fry till cooked, about 3 minutes per side.


Serve and enjoy!


Serves 4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s