Ingredients:

  • 4 large Tilapia Fillets (6 oz each)
  • 1/4 cup All purpose flour
  • 2 tbsp Cornstarch
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 3 tbsp Avocado oil
  • 3 tbsp Unsalted butter, chilled
  • 4 cloves Garlic, minced
  • 1 large Lemon, juiced and zested
  • 1 tbsp Fresh parsley, finely chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Dry the fish. Use paper towels to press firmly on both sides of the 4 large Tilapia Fillets until no moisture remains. Note: This prevents the flour from turning into a gummy paste.
  2. Mix the dredge. In a shallow bowl, whisk 1/4 cup All purpose flour, 2 tbsp Cornstarch, 1 tsp Garlic powder, 1 tsp Smoked paprika, 1/2 tsp Sea salt, and 1/2 tsp Cracked black pepper.
  3. Coat the fillets. Press each fillet into the mixture, shaking off every bit of excess. The coating should be a thin veil, not a thick blanket.
  4. Heat the pan. Add 3 tbsp Avocado oil to the skillet over medium high heat until the oil shimmers and barely smokes.
  5. Sear the first side. Lay the fillets in the pan, moving away from you to avoid splashes. Cook for 3 to 4 minutes until the edges are visibly golden and opaque.
  6. Flip carefully. Use your thin spatula to turn the fish once. Cook the second side for 2 to 3 minutes until the fish flakes easily with a fork.
  7. Remove and rest. Transfer the fish to a warm plate. Do not cover them, or the steam will ruin the crunch.
  8. Clean the pan. Quickly wipe out any burnt flour bits with a dry paper towel, keeping the pan on medium low heat.
  9. Melt and sizzle. Add the 3 tbsp chilled Unsalted butter and 4 cloves minced garlic. Sauté for 1 minute until the garlic smells fragrant but isn't brown.
  10. Finish the sauce. Stir in the lemon juice, zest, and a pinch of red pepper flakes. Pour this over the fish and top with 1 tbsp fresh parsley.