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Peanut-Crusted Tilapia with Frizzled Ginger and Scallions

Scott Phillips

Servings: 2

With this quick-cooking mild fish, you’re just minutes away from a flavorful dinner that looks elegant, but is a cinch to pull off on a weeknight. The oil the fish cooks in is flavored by the ginger and scallion garnish and the peanut coating adds texture and just the right amount of crunch.


  • 1/3 cup vegetable oil
  • 3 medium scallions, cut lengthwise into fine matchsticks (about 1/2 cup)
  • 1 2×1-1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
  • Kosher salt
  • 2 Tbs. all-purpose flour
  • 1 large egg
  • 1/2 cup salted peanuts, finely chopped
  • 2 skinless tilapia fillets (about 4 ounces each)
  • 4 tsp. seasoned rice vinegar, or to taste
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 420
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 140
  • Sodium (mg): 450
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 39


  • In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot. Add the scallions and ginger and cook, stirring occasionally, until they’re just golden, with some green still visible on the scallions, 2 to 4 minutes. Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain (leave the oil in the skillet). Toss the ginger and scallions lightly with salt.
  • Line up three wide shallow dishes. Put the flour in the first; beat the egg in the second; put the peanuts in the third. Season the tilapia fillets with salt. Dredge one fillet in the flour, shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set the fillet on a plate and repeat with the second fillet.
  • Reheat the oil in the skillet over medium-high heat. Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side (reduce the heat if they brown too fast). Put the tilapia on dinner plates, sprinkle with the rice vinegar and pepper to taste, top with the frizzled vegetables, and serve immediately.

Serve with Snow Pea, Scallion, and Radish Salad and Steamed Jasmine Rice on the side.

Alternative coatings: Instead of peanuts, try coating the fish with cashews or sesame seeds. Or just season the fillets with salt and pepper and sear them with no coating at all.


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Reviews (7 reviews)

  • ONaturelle | 07/04/2014

    Simply, stupidly wonderful. Don't double the frizzles; quadruple them!

  • Billbobaggins | 03/27/2013

    This has become our most favorite fish dish! All the other reviews are spot on: The frisee is so superb I use two whole bunches of scallions and two 4 inch knobs of ginger--can't seem to get enough. For two servings 3 tilapia filets (about 12-14 oz) seems perfect: you may even have enough left over for lunch. Just have more peanuts on hand and double the flour and the egg wash for the extra. We serve this with jasmine rice and we love it.

  • NDWarrick | 09/19/2011

    Excellent recipe for a quick evening meal. I had leftover chopped pecans on hand and used them with panko breadcrumbs as another reviewer suggested. My family loved the garnish; next time I'll make a little extra.

  • MommyDot | 08/22/2008

    Excellent. Have made this several times now and the flavors of the scallions and ginger get better every time. Unless you have a machine to julienne them, be prepared to take a bit of time getting it done. But worth it!

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