Pan frying tilapia before baking?

[pengyou]

It is probably obvious, but I don't cook fish very much. I have baked fish in the oven before. It tasted good but did not look so nice. When I baked chicken pieces or other meats in the oven I usually pan fry them for a minute to help them have a nice healthy - delicious - golden brown color when they are finished. I know that the consistency of fish is different from that of other meats....but can/should fish be pan fried (without breading) to make it look nicer or even to sear in flavor? What if I bread them first?

 

[PrincessFiona60]

I think your fish would be overcooked. Maybe wrap in parchment paper before baking in the oven to keep the moisture in.

 

[dragnlaw]

You could also toast your breadcrumbs to a beautiful colour then press it on the fish and bake.

This way you won't over cook, have an appetizing colour and a tasty crunch - all without frying!

 

[Just Cooking]

You could also toast your breadcrumbs to a beautiful colour then press it on the fish and bake.

This way you won't over cook, have an appetizing colour and a tasty crunch - all without frying!

+1...... I use toasted Panko frequently for baked chicken, pork and fish..

Ross

 

[Andy M.]

Tilapia is a thin filet. I would just pan fry them. No need for the oven. A couple of minutes per side and you're done.

 

[GotGarlic]

Tilapia is a thin filet. I would just pan fry them. No need for the oven. A couple of minutes per side and you're done.

Agreed. I dredge thin fish like that in seasoned flour before pan-frying to give it a nice color.

 

[jennyema]

Yes, just pan fry. Skip the oven.

{Moderation - Off Topic}

 

[dragnlaw]

Further ... the OP asked a simple cooking question...

Not to debate an ethical question.

 

[Roll_Bones]

Or broil with butter.

 

[caseydog]

If you carefully pan fry your tilapia filet, you won't need to bake it. It will come out firm, flakey and moist. If you are cooking a whole fish, baking or roasting seem to work better, from my experience. But, for filets, I prefer a pan sauté over medium heat until just done. I use either olive oil, or butter, but often, a 50/50 blend of the two.

CD