Parmesan Crusted Tilapia

Parmesan Crusted Tilapia is hands-down my favorite tilapia recipe ever. Crispy, moist, and full of flavor! You can’t go wrong here.

Ingredients

Here’s what you’ll need to make this tasty weeknight meal…

• Oyster crackers
• Crushed multigrain crackers
• Grated Parmesan cheese
• Fresh flat leaf parsley
• Fresh chives
• Fresh thyme leaves (or dried thyme leaves)
• Old Bay seasoning
• Garlic powder
• Whole wheat flour, for coating
• Eggs
• Avocado oil, for frying
• Tilapia filets
• Salt and pepper, to taste
• Lemon wedges, for serving

Step-by-Step: How to Make Parmesan Crusted Tilapia

This tilapia recipe works so well because you’ll make your own flavorful cracker and Parmesan breading and then pan fry the breaded fish. Check out these easy steps…

Add the the oyster crackers, multigrain crackers, grated Parmesan, parsley leaves, chives, thyme, Old Bay seasoning, and garlic powder to a food processor (or blender). Process until well combined into a breadcrumb-like texture.

Transfer the cracker mixture to a shallow dish. In another shallow dish, beat the eggs and splash of water. Finally, place the flour in a third shallow dish. Line these up near the stovetop as a breading station for the tilapia.

To a large skillet, add enough oil to reach a depth of ¼ inch and heat over medium-high heat until shimmery.

Meanwhile, season fish fillets lightly on both sides with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs.

Working in two batches (don’t overcrowd the pan), fry the breaded fish in the skillet, turning once, until golden brown on both sides, about 5 minutes total per batch. The fish is done if it flakes easily.

What to Serve with Parmesan Crusted Tilapia

Serve your warm tilapia filets with lemon wedges and try a few of these side dishes.

Creamy Lemon Pasta Sauce

Strawberry Spinach Salad with Lemon-Honey Vinaigrette

Crispy Smashed Potatoes

Cucumber Tomato Feta Salad

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Parmesan Crusted Tilapia

With a perfectly crisp outside, a flavorful crust, and incredibly moist fish, you’re sure to love this Parmesan Crusted Tilapia recipe!

Yield: 6 servings (4 ounce filet per serving)

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes

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Units: USM

Ingredients

• 1 cup oyster crackers
• 1/3 cup crushed multigrain crackers
• 3/4 cup grated Parmesan cheese
• 1/3 cup packed fresh parsley leaves
• 3 tablespoons chopped fresh chives
• 2 tablespoons fresh thyme leaves (or 2 teaspoons of dried thyme leaves)
• 1 tablespoon Old Bay seasoning
• 1 teaspoon garlic powder
• 3/4 cup whole wheat flour (sub: all purpose flour)
• 2 large eggs, beaten
• Splash of water
• Salt and pepper, to taste
• About 1 cup avocado oil (or another neutral frying oil)
• 6 (4 ounce) tilapia fillets, patted dry
• Lemon wedges, for serving

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Instructions

Make It Now:

1. Optional: Preheat oven to 200°F. Cover a sheet pan with foil or parchment paper and place in the oven. (This is to keep the fish hot in between batches.)
2. Add the the oyster crackers, multigrain crackers, grated Parmesan, parsley leaves, chives, thyme, Old Bay seasoning, and garlic powder to a food processor (or blender). Process until well combined into a breadcrumb-like texture.
3. Transfer the cracker mixture to a shallow dish. In another shallow dish, beat the eggs and splash of water. Finally, place the flour in a third shallow dish. Line these up near the stovetop as a breading station for the tilapia.
4. To a large skillet, add enough oil to reach a depth of ¼ inch and heat over medium-high heat until shimmery.
5. Meanwhile, season fish fillets lightly on both sides with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs.
6. Working in two batches (don’t overcrowd the pan), fry the breaded fish in the skillet, turning once, until golden brown on both sides, about 5 minutes total per batch. The fish is done if it flakes easily.
7. Transfer each batch to the sheet pan in the oven to keep warm. Serve with lemon wedges.

Freeze For Later: Follow Steps 2-3 and 5. Place breaded filets in a gallon-sized freezer bag in a single layer. Divide layers with parchment paper. Seal tightly, squeezing out any excess air, and freeze.

Prepare From Frozen: Thaw in the refrigerator for at least 24 hours. Follow Steps 5-6.

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Notes/Tips

• Gluten-Free Version: Use gluten-free crackers in place of the oyster crackers and multigrain crackers. Use gluten-free 1:1 flour in place of the whole wheat flour.

© Author: Rachel Tiemeyer

Cuisine: American Method: Stove Top

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