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An electric skillet is a useful tool, whether in the kitchen when you need an extra cooking surface in places where cooking facilities are non-existent, such as a dorm room or efficiency apartment. An electric skillet does everything that a skillet on the stove can do -- and you can use it to make a variety of foods. You can even cook a delicate fish, such as tilapia, easily and quickly in an electric skillet.

Thaw the tilapia fillets overnight in the refrigerator if frozen when you purchased them. Remove the fillets from the refrigerator. Gently rinse them under cool running water. Pat the tilapia fillets dry using paper towel.

Preheat the electric skillet to 375 degrees Fahrenheit. Spray the surface of the skillet with spray vegetable oil.

Mix the all-purpose flour with a small amount seasonings and spices, such as salt, ground black pepper, dill weed, or Asian five spice powder.

Dredge the tilapia fillets through the flour mixture, making sure to coat both sides. Shake the fillets gently to remove any excess flour. Coating the fish in flour helps keep the fish from sticking to the skillet and also helps brown the fish and seal in moisture.

Place the tilapia fillets into the electric skillet and cook for about five minutes. Use a plastic or silicone fish spatula and flip the fillets. Cook for another five minutes and remove the fillets from the skillet. Serve immediately.

Tip

Serve the tilapia with some fresh lemon wedges and tartar sauce.

You should cook all fin fish until it reaches an internal temperature of 145 degrees F or until the flesh is opaque and separates easily with a fork.

Warning

It is not advisable to use frozen fish in the electric skillet as it will take longer to cook the fish and the exterior may burn before the fillets are fully cooked. Frozen fish are also more likely to spatter in the hot oil, putting the cook at risk for oil burns.

About the Author

Mark S. Baker

Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.