Skillet Tilapia

Prep Time
Cook Time
Ready In

"This is good fish, I love the breading and you can use any large fillets it doesn't have to be tilapia"

Original recipe yields 6 servings


  • Serving Size: 1 (206.2 g)
  • Calories 274.7
  • Total Fat - 5.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 122.7 mg
  • Sodium - 106.8 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.7 g
  • Protein - 31.3 g
  • Calcium - 82.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.1 mg

Step 1

Set up 3 dredging stations: In a pie dish or shallow pan stir almonds together with bread crumbs, thyme and garlic powder.

Step 2

In a second pan, place the flour.

Step 3

In a third pan, place the eggs.

Step 4

Sprinkle tilapia with salt and pepper on both sides. Dip in flour, then coat with egg. Finally, dredge each piece in the almond mixture.

Step 5

Pour vegetable oil into a large skillet and set over medium heat. When the oil is hot, add butter.

Step 6

Add 1 or two breaded fillets in hot oil and melted butter for about 2-3 minutes a side or until tilapia is cooked through and browned well.

Step 7

Sprinkle with lemon juice and serve.

Tips & Variations

No special items needed.



Fabulous! I loved the taste of almonds. In fact, I may increase the amount of almonds and decrease the bread crumbs next time. This is a super simple recipe and very tasty. Tip (and this was my fault entirely): I had gotten my pan too hot and the outside coating of the fish cooked too quickly and got overly brown (ie black in some spots). Just like scrambled eggs...patience is key. ;-) Thank you for a keeper! Next time I will slow down.

review by:
(1 Mar 2015)


The coating was wonderful! Nice and crispy and very tasty. Thanks for sharing!

review by:
(17 Jan 2015)


Great flavors and easy to do. Will be making this again.

review by:
(8 Dec 2014)

Derf "RIP" Forever in our Kitchen

mmm YUM, 5 star all the way, the almond coating is lovely and crisp and delicious. I just used veggie oil and left out the butter. I'll be making this one again and again, thanks for sharing.

(16 Jul 2013)