- Can I use other fish?
- Yes, any white fish fillet (cod, catfish) works well with this seasoning.
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.
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
Shopping List (0)
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
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