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Crispy Parmesan Crusted Tilapia

crispy Parmesan crusted tilapia - featured image
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A quick and easy recipe featuring tender tilapia fillets coated in a crispy Parmesan breadcrumb crust, perfect for flavorful and satisfying dinners.

Ingredients

Scale
  • 4 skinless, boneless tilapia fillets (about 6 oz / 170 g each)
  • ¾ cup grated Parmesan cheese (about 75 g)
  • 1 cup plain or Panko breadcrumbs (90 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • Salt and black pepper to taste
  • ⅓ cup all-purpose flour (40 g)
  • 2 large eggs, beaten
  • 3 tablespoons olive oil or vegetable oil
  • Lemon wedges for serving

Instructions

  1. Rinse the tilapia fillets under cold water and pat dry thoroughly with paper towels. Season both sides lightly with salt and pepper. (5 minutes)
  2. Set up breading station with three shallow bowls or plates: one with flour, one with beaten eggs, and one with Parmesan breadcrumb mixture (combine Parmesan, breadcrumbs, garlic powder, dried herbs, salt, and pepper). Mix well. (5 minutes)
  3. Dredge each fillet in flour, shaking off excess; dip into the egg wash; then press firmly into the Parmesan breadcrumb mixture to coat evenly. Set aside on a plate. (10 minutes)
  4. Heat 3 tablespoons of olive or vegetable oil in a large non-stick skillet over medium heat until shimmering but not smoking. (2-3 minutes)
  5. Carefully lay coated fillets into hot oil. Cook without moving for 3-4 minutes until crust is golden brown and crispy. Flip gently and cook the other side for another 3-4 minutes until fish flakes easily with a fork. Total cooking time about 6-8 minutes. (8 minutes)
  6. Transfer cooked fillets to a plate lined with paper towels to absorb excess oil. Let rest for 2 minutes to help crust set and stay crispy.
  7. Serve the tilapia hot with lemon wedges for squeezing over just before eating.

Notes

Pat fish dry before coating to ensure crispiness. Use the three-step breading method: flour, egg, then Parmesan breadcrumb mix. Avoid overcrowding the pan to maintain oil temperature and crisp crust. Rest fish after frying to keep crust crispy. For gluten-free, substitute breadcrumbs with almond flour or gluten-free crackers. Baking option: bake at 425°F (220°C) for 12-15 minutes for a lighter crust.

Nutrition

Keywords: tilapia, Parmesan crusted fish, crispy fish recipe, easy fish dinner, quick tilapia recipe, Parmesan breadcrumb fish

Find it online: https://emacrave.com/crispy-parmesan-crusted-tilapia-recipe-for-easy-flavorful-dinners/