If I’ve said it once, I’ve said it a thousand times: I’m just a simple Irish lass at heart and I cannot count how many times I’ve made this dish. I make this all the bloody time yet I’m just now posting it here. This is one of my favorite weeknight staples because it’s fast, cheap, and so satisfying.
My pan-fried tilapia is crispy on the outside and delicate on the inside. Tilapia is such an underrated fish. It can go from zero to hero in a hurry and it thaws quickly – another weeknight bonus! I like it smothered with homemade tzatziki sauce, fresh chives from the garden, and a squeeze of lemon juice. It’s great served with rice, veggies, potatoes, and salad.
2 large tilapia filets
1/4 cup flour
Pinch dried oregano
1 egg, beaten
2/3 cup bread crumbs
Serving suggestion: Tzatziki, lemon, and chives
- Dredge tilapia in 1/4 cup flour mixed with a pinch of dried oregano, salt, and pepper. Shake off excess flour.
- Dip tilapia in beaten egg.
- Dredge in bread crumbs until fully covered.
- Fry over medium heat in a tablespoon or so of butter and olive oil until golden, about two to three minutes. Have patience – you only want to flip it once!
- Carefully flip and fry until golden, another two to three minutes.
- Serve with tzatziki sauce, fresh chives, and lemon slices.
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