Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup gluten-free all-purpose flour blend
  • 2 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup avocado oil

Instructions:

  1. Pat each tilapia fillet thoroughly with paper towels until the surface is completely matte to remove excess moisture.
  2. Season both sides of each fillet lightly with ½ tsp salt and ¼ tsp black pepper.
  3. In a shallow bowl, whisk together ½ cup gluten-free all-purpose flour blend, 2 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, and ½ tsp onion powder.
  4. Dredge each fillet in the flour mixture, pressing firmly with your palms so the coating adheres, then shake off any excess.
  5. Heat ¼ cup avocado oil in a large non-stick or cast iron skillet over medium-high heat until it shimmers (375°F / 190°C).
  6. Carefully place the fillets in the pan; cook in batches if they don't fit in one layer to prevent overcrowding.
  7. Cook for 3–4 minutes per side without moving them, until a mahogany-colored crust forms and the fish flakes easily with a fork or reaches an internal temperature of 145°F / 63°C.