Cornmeal-Crusted Tilapia Fillets

Adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

cornmeal-crusted tilapia

Tilapia might suffer from mild neglect in the States.

It is so underrated! I suspect one of the reasons is because tilapia raised in China gets a reputation for being farmed quite recklessly, and in less than sanitary conditions. But we can still enjoy tilapia from all other sources.

Tilapia is economical, versatile and flavorful: there’s nothing I don’t do with it!

This is one of the few recipes I fry, and it is a real treat. For a crust, I find cornmeal gives matzah meal a good shove. The crust you obtain using it is much more flaky and tender (I’ll bet our gluten-free friends are happy to hear this!)

Tilapia has two halves, marked right down its center:

A thinner half, and a thicker half. This is why I prefer to halve the fillets, so each half cooks no longer than its thickness requires. Likewise, look for larger fillets, 7 to 9 ounces each, they are moist and meaty.

Try this delicious Cornmeal-Crusted Tilapia recipe

There’s plenty of room to play with this Cornmeal-Crusted Tilapia recipe: any other kind of milk can be substituted for the coconut milk, including buttermilk for a dairy treat; other herbs and spices (oregano, cumin, red pepper flakes, etc); other nice thick white flesh fish fillet can be substituted for tilapia (cod, scrod, bass etc)


  • 1/3 cup vegetable oil
  • 6 large tilapia fillets, cut in half lengthwise (you will end up with 12 pieces total), thoroughly dried with paper towels
  • 1 cup fine cornmeal
  • ½ cup coconut milk
  • 2 pouches Garden Vegetable Levana Nourishments
  • 2 eggs
  • 1 tablespoon curry, or less to taste
  • 5-6 sprigs parsley, leaves and stems, minced
  • Salt and pepper to taste



Heat the oil in a large nonstick frying pan. Place the corn meal in a dish. In another dish, mix the coconut milk, eggs, curry, parsley, salt and pepper. Lightly roll each filet in cornmeal, shaking off the excess, then in the coconut milk mixture, letting excess liquid drip back onto the dish. When the oil starts to sizzle, lower the heat slightly and add the coated fillets, avoiding crowding them so as not to lower the temperature. Cook 1-2 minutes on each side, until golden and crisp. Remove the fillets with a slotted spatula, and transfer to a platter lined with layers of paper towels to absorb any excess oil. Serve alone or with cocktail sauce

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