Cornmeal-Crusted Tilapia with Skillet Corn and Tomato Salad

Steps

1. Step 1

   Heat 1 tbsp olive oil in a large skillet (cast iron or nonstick) over medium-high heat. Add the corn and cook, stirring only now and then, until it is lightly charred in spots and smells toasty, 4 to 5 minutes. Scrape it into a large bowl and let it cool for a few minutes.

   6 min

   • 1 tbsp olive oil
   • 3 cups corn kernels (from 4 ears, or frozen and thawed)
2. Step 2

   To the warm corn add the cherry tomatoes, scallions, lemon juice, 1 tbsp olive oil and the basil. Season with salt and pepper and toss. Set aside at room temperature while you cook the fish. Wipe the skillet clean.

   5 min

   • 1 pint cherry tomatoes
   • 4 scallions
   • 2 tbsp fresh lemon juice
   • 1 tbsp olive oil, for dressing
   • 2 tbsp fresh basil or parsley
   • salt and black pepper
3. Step 3

   In a wide shallow dish, stir together the cornmeal, flour, paprika, garlic powder, cayenne, salt and black pepper. Pat the tilapia fillets dry with paper towels, then press each one into the cornmeal mixture on both sides so it is well coated. Set the coated fillets on a plate.

   8 min

   • 4 tilapia fillets (about 6 oz each)
   • 3/4 cup medium-grind yellow cornmeal
   • 1/4 cup all-purpose flour
   • 1 tsp sweet paprika
   • 1/2 tsp garlic powder
   • 1/4 tsp cayenne pepper
   • 1 1/4 tsp salt
   • 1/2 tsp black pepper
4. Step 4

   Heat the vegetable oil in the skillet over medium-high heat until it shimmers, about 2 minutes. Add 2 fillets (don't crowd the pan) and fry until the crust is deep golden, 3 to 4 minutes. Flip carefully with a thin spatula and fry 2 to 3 minutes more, until the fish is opaque and flakes easily at the thickest part. Move to a plate lined with paper towels and fry the remaining 2 fillets the same way.

   14 min

   • 1/4 cup vegetable oil, for frying
5. Step 5

   Spoon the corn and tomato salad onto plates, set a fillet alongside or on top, and serve with lemon wedges for squeezing.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026