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Quick Crispy Tilapia Recipe with Mango Salsa and Jasmine Rice

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A quick and easy meal featuring crispy tilapia fillets paired with fresh mango salsa and fragrant jasmine rice, perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 4 tilapia fillets (about 6 oz each) – fresh or thawed
  • ½ cup all-purpose flour (65 g)
  • 2 tbsp cornstarch (16 g)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ cup vegetable oil (60 ml) – canola or sunflower recommended
  • 1 large ripe mango, peeled and diced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 1 small fresh jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • ½ tsp salt (for salsa)
  • 1 cup jasmine rice (185 g)
  • 1 ½ cups water (360 ml)
  • Pinch of salt (optional, for rice)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice, 1 ½ cups water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off heat and let rest covered for 5 minutes. Fluff with a fork before serving.
  2. While rice cooks, prepare mango salsa by combining diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, and ½ tsp salt in a bowl. Stir gently and set aside.
  3. In a shallow dish, mix all-purpose flour, cornstarch, 1 tsp salt, black pepper, and garlic powder to make the tilapia coating.
  4. Pat tilapia fillets dry with paper towels. Dredge each fillet in the flour mixture, shaking off excess. Place on a plate ready for frying.
  5. Heat ¼ cup vegetable oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering but not smoking. Fry fillets in batches if needed, cooking each side for 3-4 minutes until golden brown and crispy. Flip gently with a slotted spatula. Fish should flake easily when done.
  6. Serve jasmine rice topped with a crispy tilapia fillet and spoon generous mango salsa over the fish. Garnish with extra cilantro if desired. Enjoy immediately.

Notes

Patting the tilapia dry before coating is essential for crispiness. Control oil temperature to avoid burning the coating. The mango salsa heat level can be adjusted by the amount of jalapeño used. Jasmine rice can be substituted with basmati or long-grain white rice. For gluten-free, substitute all-purpose flour with rice flour or almond flour. Baking option: bake coated fillets at 425°F (220°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: tilapia, crispy fish, mango salsa, jasmine rice, quick dinner, easy recipe, weeknight meal, gluten-free option

Find it online: https://vexifood.com/quick-crispy-tilapia-recipe-with-mango-salsa-and-jasmine-rice-easy-and-perfect/