Crispy Tilapia with Lemony Caper-Almond Sauce
Indulge in this delightful Crispy Tilapia with Lemony Caper-Almond Sauce, a dish that brings together the tender, flaky goodness of tilapia (or sole/flounder) with a rich, nutty almond and tart caper sauce. Perfectly pan-fried to golden perfection, this recipe not only elevates the flavors of the fish but also creates an appealing presentation for family dinners or gatherings. Serve it alongside your favorite veggies or a light salad for a well-rounded meal that’s quick and easy to prepare.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
flour
3/4 cup (all-purpose, for dredging)
salt
to taste (freshly ground black pepper also to taste)
fish fillets
1 1/2 lbs (tilapia, sole, or flounder)
butter
2 tablespoons (divided)
olive oil
2 teaspoons (divided)
slivered almonds
1/4 cup (for toasting)
capers
1/4 cup (drained)
lemon juice
1 dash (freshly squeezed)
Instructions
1
In a shallow dish, combine the flour, salt, and freshly ground black pepper to taste. Mix well to create the dredging mixture.
2
Rinse and pat dry the fish fillets, then coat each fillet in the flour mixture, shaking off any excess.
3
Heat a large non-stick skillet over medium heat and melt 1 1/2 teaspoons of butter along with 1 teaspoon of olive oil.
4
Add the breaded fish fillets to the skillet in batches; cook for 3 to 4 minutes per side or until they are golden and crispy. Carefully flip the fillets only once to maintain their coating.
5
Once cooked, transfer the fillets to a plate and cover them with foil to keep warm. Repeat the process for the remaining fish, adding additional butter and oil as necessary.
6
In the same skillet, add the remaining 1 tablespoon of butter and the slivered almonds. Cook for about 2 minutes, stirring frequently, until the almonds are golden and fragrant.
7
Stir in the capers and a dash of lemon juice, heating together for about 1 minute or until warmed through.
8
Drizzle the toasted almond and caper sauce over the warm fish fillets, and serve immediately for a deliciously satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Crispy Tilapia recipe?
The primary protein is tilapia, though you can also use sole or flounder fillets as substitutes.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is required for the dredging mixture?
The dredging mixture consists of 3/4 cup of all-purpose flour combined with salt and freshly ground black pepper to taste.
How should I prepare the fish fillets before dredging them?
You should rinse the fillets and pat them dry thoroughly before coating them in the flour mixture.
What is the recommended cooking time for the fish?
Cook the fillets for 3 to 4 minutes per side until they become golden and crispy.
How many times should I flip the tilapia while frying?
You should carefully flip the fillets only once to maintain the integrity of the crispy coating.
What type of fats are used for pan-frying the fish?
The recipe uses a combination of butter (2 tablespoons divided) and olive oil (2 teaspoons divided).
How do I keep the cooked fish warm while finishing the rest?
Transfer the cooked fillets to a plate and cover them with foil to keep them warm while you finish the remaining batches.
What are the ingredients in the lemony caper-almond sauce?
The sauce is made from 1 tablespoon of butter, 1/4 cup of slivered almonds, 1/4 cup of drained capers, and a dash of fresh lemon juice.
How long do the almonds need to be cooked for the sauce?
Stir the almonds frequently in the skillet for about 2 minutes until they are golden and fragrant.
Should the capers be drained?
Yes, the recipe specifically calls for 1/4 cup of drained capers.
Is fresh lemon juice required?
Yes, the recipe recommends a dash of freshly squeezed lemon juice for the best flavor.
What type of skillet is best for this dish?
A large non-stick skillet is recommended to prevent the delicate fish fillets from sticking.
Can I use frozen fish for this recipe?
Yes, you can use frozen tilapia, sole, or flounder, but ensure they are completely thawed and patted dry before cooking.
How many total ingredients are needed?
There are a total of 8 ingredients required for this recipe.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is tagged as an easy recipe and is designed for quick preparation.
What side dishes go well with Crispy Tilapia?
This dish pairs perfectly with your favorite vegetables or a light, fresh salad.
What is the flavor profile of this dish?
The dish features tender, flaky fish with a rich, nutty almond flavor and a tart, citrusy finish from the capers and lemon.
What is the main category for this recipe?
This recipe is categorized under Tilapia dishes and serves as a main course.
What heat setting should I use for frying the fish?
The fish should be cooked over medium heat to ensure the coating gets crispy without burning the butter.
How do I know when the almond sauce is ready?
The sauce is ready once the almonds are toasted and the capers and lemon juice have been heated through for about 1 minute.
Can I substitute the almonds?
While slivered almonds provide the signature flavor, you could use other nuts, though the taste profile will change.
What tags are associated with this recipe?
Associated tags include tilapia, fish, seafood, easy recipe, healthy dinner, capers, almonds, lemon sauce, pan-fried, dinner, and main course.
How do I handle the flour dredging process?
Coat each fillet in the flour mixture and then shake off any excess before placing them in the skillet.
Is black pepper necessary?
Freshly ground black pepper is recommended in the dredging mixture to enhance the overall flavor.
How much fish do I need to buy?
The recipe calls for 1 1/2 lbs of fish fillets.
What should I do after drizzling the sauce?
Serve the fish immediately while it is still warm and crispy for the best experience.
Does the recipe contain salt?
Yes, salt is added to the dredging flour mixture to taste.
Is olive oil used alone?
No, olive oil is used in combination with butter to provide both a higher smoke point and a rich flavor.
What is the texture of the finished fish?
The fish is described as having a golden, crispy exterior with a tender and flaky interior.