Tilapia is one our favorite fishes. It's mild, relatively inexpensive, and the small fillets cook quickly. We used to keep a large box of them in our freezer, but the brand turned out to be farm raised in China, so now we buy fresh and check on the origin.
I almost didn't post this recipe, since it's just an easy pan-fried fish, but it's quick, reasonably healthy, and The Kid loves it. It's a little short on measurements, so I'll go a little long on directions.
fresh ground white pepper
flour to dredge
olive oil for pan
Barely cover the surface of a large skillet or frying pan, preferably cast iron, with olive oil. Begin heating to medium high, so it's ready at the same time as the tilapia. Place fish on paper towel and pat dry. Sprinkle top side of fillets with garlic powder, paprika, kosher salt, and fresh ground white pepper to taste. Place seasoned side of fish downwards on a plate of flour. Sprinkle top (unseasoned) side of fish with additional garlic powder and paprika. Dredge both sides in flour, and gently shake off excess. Place in pan, and repeat with the other fillets.
Fry in pan until both sides are golden brown. The fillet cooks through very quickly, but leaving it longer makes for a much nicer crust. Originally I made this with cornmeal, which my husband and I like, especially a little blackened, but this is the "kid" version. (I was trying to recreate an amazing dish that I'd had at a restaurant in New Orleans.)
It goes well with cornbread, but tonight we had rice and peas. (Yes, that is a Nemo plate underneath.) And now it's ALL GONE.