Jeannie's Kickin' Fried Fish Recipe -
Jeannie's Kickin' Fried Fish Recipe
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Jeannie's Kickin' Fried Fish
A quick and easy recipe for Cajun fried tilapia. See more
  • READY IN 40 mins

Jeannie's Kickin' Fried Fish

Recipe by  

"This was one of those recipes I created when I was cleaning out my spice cabinet! Everyone asks me for this recipe!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    40 mins


  1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
  2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
  3. Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the egg, milk, and breading ingredients. The actual amount of these ingredients consumed will vary.

Reviews More Reviews

Dec 04, 2011

Instead of frying, I drizzled with butter, sprayed with pam and and baked in 400 degree. tasted awesome with less calories

Mar 13, 2012

A hit! I'm not the biggest fish fan and have nothing but praise for this easy recipe. I cooked this tonight using Panko crumbs to which I added Italian seasoning. Everything else was per the recipe. All of the spices blended beautifully, and even though I used liberal pinches of red pepper, it wasn't at all hot. It was just nicely seasoned, perfectly cooked and wonderfully crunchy. A definite winner, I'll make this spice blend part of my regular fish rotation. Thanks, crabbyjean! Update: I've made this many times now, and have found that letting the fish rest for an hour in the fridge makes the coating stick even better. I make a big batch of the coating mix using gluten free panko crumbs, Italian seasoning and all the spices so I always have it handy. It's great for coating chicken, too. BTW - I now love fish!

Dec 31, 2011

This was DELICIOUS. I happened to have every single ingredient in my pantry and it turned out amazing. I followed the directions exactly. Thanks so much! I will definitely be adding this recipe to my regular dinners. My husband loved it as well! Thanks again.

Feb 16, 2014

Today I tried this recipe and it was good. I did not have the roasted onions flakes, so I substituted with Mrs. Dash onion and herb seasoning, I also added 1tsp of parsley flakes. I the place the fish in the egg and milk mixture in a Tupperware bowl with a top and put in the refrigerator for 45 min. Then I put the dry ingredients in a plastic gallon size bag and put the fish in it and slightly shake the bag. I place the fish in a pan (spray pan with Pam) and drizzle the lemon and butter over it. Place pan in the refrigerator for 1 hour and place in oven for 35min on 325 or until golden brown. It was so tasty. This is going to be one of my favorite recipe for my favorite fish Tilapia.

Nov 06, 2013

I made some changes....I used panko bread crumbs instead of the regular Italian bread crumbs. I added the juice of one lemon to melted butter, drizzled it on top and baked it (as suggested by another reviewer) It was awesome!

Mar 06, 2013

Very yummy! I followed the recipe exactly and will make this again. Next time I may try a little hot sauce in the egg and milk to spice the fish up even more. I used Haddock and it does cook very quickly. I chilled the coated fish for one hour prior to frying.

Dec 16, 2011

very good. nice crust.

Mar 23, 2014

This was just excellent. Never considered bread crumbs before, so this was a nice surprise. The only changes I made was regular bread crumbs, but added in the classic Italian herbs and left out the red pepper flakes (I live with wimps) and it was lovely. Can't imagine any light fish that this wouldn't work with very well. Nice job and thanks for the imagination!


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 535 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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