Meg Made It, Lemon Caper Tilapia

Meg Elwood

While it’s not the prettiest of dishes, this recipie is great for fish lovers on a budget. Most whitefish, such as Tilapia, can have a very bland flavor, sometimes almost tasteless. While pan frying can be messy, the light, golden crunch created by the cornstarch batter is a delicate flavor enhancer. Of course, the main flavor is in the lemon caper sauce. A nice citrus tang complimented by a bitter, pickled flavor of the capers becomes a perfect compliment to any bland fish.

Lemon Caper Sauce:

  • 2 lemons, zest and juice
  • 1 garlic clove, minced
  • 2 tbsp unsalted butter
  • 3 tbsp capers, drained

Step 1: In a small sauce pan or pot, melt the butter and add garlic. Cook until fragrant, approximately 2 minutes.

Step 2: Zest lemon before cutting in half to juice. Add zest, juice and drained capers to melted butter. Stir and let sit aside on low heat. The sauce will begin to reduce and become lighter in color.

Preparing the fish:

  • 2-4 whitefish fillets (such as tilapia), deboned
  • 1/4 cup cornstarch
  • Salt and Pepper, to taste
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Vegetable oil, for a shallow fry

Step 1: Combine dry ingredients into a shallow dish and mix. Flip each fillet in the mixture, so it covers both sides nice and evenly. Tap to remove excess batter.

Step 2: In a cast iron skillet or pan, pour vegetable oil to cover the entire bottom, the depth depends on the pan. The more oil and the hotter the stove, the greater a chance for a big oily mess. Begin on medium-low heat.

Step 3: When the oil is heated, it will almost seem to be moving in the pan. Add the battered fish slowly into the pan. Cook on each side for 2-3 minutes until golden brown and crispy. If a fillet begins to flake in the pan or is stiff, it’s cooked and ready to be transferred to a plate. Be sure to place a paper towel on the plate to soak up the excess oil.

Step 4: Serve by placing fillet on a plate and drizzle with the warm sauce.

Have you tired: Capers

Capers are pickled flower buds that add a nice “pop” to a dish. Olive and pickle lovers will probably enjoy these small Mediterranean flavor pods.