Best 3 Cornmeal Crusted Tilapia Recipes

**Embark on a Culinary Journey with Cornmeal-Crusted Tilapia: Discover a Symphony of Flavors and Textures**

Indulge in a delightful culinary experience with our cornmeal-crusted tilapia recipes. These carefully crafted dishes showcase the delicate flavors of tilapia, complemented by the crispy texture of cornmeal crust. Embark on a journey of taste as you explore variations that cater to diverse preferences and dietary needs. From classic Southern-style to tantalizing Asian-inspired creations, each recipe promises a unique adventure for your palate. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, our collection has something for every home chef. Prepare to be captivated by the irresistible crunch of cornmeal crust, the flaky tenderness of tilapia, and the symphony of flavors that dance on your tongue. Get ready to elevate your culinary skills and create unforgettable meals that will leave a lasting impression.

Here are our top 3 tried and tested recipes!

CORNMEAL-CRUSTED TILAPIA WITH SALSA

Cornmeal-Crusted Tilapia with Salsa image

Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 7

Ingredients

1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil
Spicy Black Beans, (optional)
1/2 cup prepared tomato salsa

Steps:

In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.

Nutrition Facts : Fat 14 g, Fiber 1 g, Protein 42 g

CORNMEAL-CRUSTED TILAPIA WITH BLACK BEANS AND SALSA

Cornmeal-Crusted Tilapia With Black Beans and Salsa image

Make and share this Cornmeal-Crusted Tilapia With Black Beans and Salsa recipe from Food.com.

Provided by KLHquilts

Categories Tilapia

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup salsa (use your favorite prepared salsa)
1 lb tilapia fillet (four 4-oz. fillets)
1/3 cup cornmeal (yellow)
2 teaspoons paprika
salt and pepper
1 tablespoon olive oil
1 teaspoon olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 (15 ounce) cans black beans, drained and rinsed
1 cup water

Steps:

Prepare black beans: Heat olive oil in medium saucepan over medium-high heat. Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
Add two cans of drained and rinsed black beans and one cup water.
Bring to a simmer; cook, covered, stirring occasionally, for about 15 inutes. (If you want a thinner consistency, add more water to taste). Season with coarse salt to taste, and garnish with chopped cilantro.
Prepare tilapia: In a shallow dish, combine cornmeal and paprika; add salt and pepper to taste.
Dredge each tilapia fillet in cornmeal mixture, patting it carefully on to cover completely.
In large nonstick skillet, heat oil over medium-high heat. Cook as many fillets as you can (without crowding) until golden and firm (about 2-4 minutes per side).
Transfer to plate and keep warm.
Serve tilapia with black beans and salsa.

Nutrition Facts : Calories 404.3, Fat 7.9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 261.5, Carbohydrate 47.7, Fiber 15.1, Sugar 1.2, Protein 38

CORNMEAL CRUSTED TILAPIA RECIPE - (4/5)

Cornmeal Crusted Tilapia Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 26

Ingredients

For Tilapia:
4 6-ounce tilapia filets
cornmeal
ground caynne
kosher salt
freshly ground black pepper
For Sauce:
2 cups white wine
2 shallots, diced
1 1/2 cups chicken broth
zest of 1 lemon
4 tablespoons butter
kosher salt
freshly ground black pepper
For Potatoes:
3 medium potatoes
4 cloves garlic
dried thyme
1/2 onion, diced
1 carrot, diced
1 stalk celery, diced
2 tablespoons butter
1 tablespoon olive oil
l lemon, juice and zest
kosher salt
freshly ground black pepper

Steps:

*For Tilapia:* Mix cayenne with cornmeal. Season filets with salt and pepper. Dredge one side with cornmeal. Add oil to nonstick saute pan over medium heat. Cook cornmeal-side down for 3 minutes. Flip over and cook one minute more. Remove and keep warm. *For Sauce:* Bring wine and shallots to a boil. Reduce until almost dry. Add broth. Reduce to 1/4 cup. Strain. Whisk in butter. Salt and pepper to taste. *For Potatoes* Bring to a boil potatoes, thyme, garlic and salt. Reduce to simmer and cook until potatoes are tender. Saute carrots, celery and onion together. Combine cooked potatoes, carrots, onions, celery, butter, olive oil, lemon juice, lemon zest, salt and pepper. Mash as desired.

Tips:

To ensure the tilapia fillets are evenly cooked, make sure they are all of similar thickness. If they are not, adjust the cooking time accordingly.
For extra crispy tilapia, double coat the fillets in the cornmeal mixture before pan-frying.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Serve the cornmeal-crusted tilapia with your favorite dipping sauce, such as tartar sauce, ranch dressing, or lemon wedges.

Conclusion:

Cornmeal-crusted tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cornmeal coating gives the tilapia a crispy texture and a slightly sweet flavor, while the buttermilk marinade helps to keep the fish moist and tender. This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.