Cumin tilapia fry

Tilapia is a neutral-tasting, white-fleshed fish that acts as the perfect 'canvas' for strong spices. In this recipe, the earthy aroma of cumin and the freshness of lemon dominate, creating a simple yet distinctive crust on the fish. A quick dinner that offers maximum flavour with minimal effort.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 300 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Non-stick frying pan
  • Kitchen paper
  • Fish slice (spatula)

Allergen Information

⚠️ Fish

Instructions

1

Rinse the fish fillets and pat them completely dry with kitchen paper.

Tip: Wet fish will steam rather than fry, and the spices won't stick.
2

Make a marinade: mix the cumin, paprika, salt, pepper, crushed garlic, lemon juice, and 1 tablespoon of oil.

Tip: The oil helps dissolve the spices and distribute them evenly over the fish.
3

Rub the fish with the spice paste on all sides and let stand for 10 minutes.

Tip: During this short rest, the salt and lemon juice penetrate the fibres.
4

Heat the remaining oil in the frying pan over medium-high heat. Fry the fish for 3-4 minutes per side.

Tip: Don't move the fish for the first 2 minutes! Let the crust form (searing), making it easier to turn without breaking.
5

Serve immediately with lemon wedges.

Recipe FAQ

Can I use other fish?
Yes, any white fish fillet (cod, catfish) works well with this seasoning.

Ingredients

  • 4 whole Tilapia fillets
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 3 clove Garlic (crushed)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Fresh lemon juice
  • 3 tbsp Olive oil