Sauteed Tilapia

1 lb fresh Tilapia fillets
Flour
Kosher Salt
Freshly Ground Pepper
Old Bay Seasoning
Dried Parsley (optional)
Extra Virgin Olive Oil
Butter


In a deep heavy skillet, heat a few swirls of EVOO and a pat of butter. The oil has a low smoking point, so the butter helps raise that and also adds some awesome flavor. Don't let the oil get too hot, though, or it will start to smoke and you might as well start over if that happens, because it will overwhelm the delicate flavor of the Tilapia.

Pat the fish fillets dry and season with Old Bay Seasoning, a pinch of Kosher Salt and a few grinds of pepper. In a wide shallow bowl, dump a half cup of flour (and a few shakes of the optional parsley) and another pinch of kosher salt. Dredge fillet in flour, coating all sides and shake it off to remove the extra. Contrary to what you might think, extra flour is worse, not better, because it creates steam pockets and then falls off in the pan. Place fish carefully into hot pan. It should start to sizzle along the sides. If it doesn't, turn up the heat, but if it starts to jump and spatter, turn down the burner and remove the pan for a minute or so to let it cool down. Repeat with remaining fillets. Cook fish in small batches and don't crowd the frying pan, which will lower the temperature and result in the fish soaking up the oil.