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Crispy Parmesan-Crusted Tilapia Recipe Easy Herb-Infused Crunch Fish

Crispy Parmesan-Crusted Tilapia - featured image
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A quick and easy recipe for tilapia fillets coated in a crispy Parmesan and herb crust, pan-fried to golden perfection. Perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 4 tilapia fillets (about 6 oz / 170 g each; fresh or thawed from frozen)
  • 1 cup grated Parmesan cheese (100 g; Kraft recommended)
  • 1/2 cup panko breadcrumbs (55 g)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour (30 g)
  • 2 large eggs, beaten
  • 3 tablespoons olive oil
  • Fresh lemon wedges for serving

Instructions

  1. In a shallow bowl, combine grated Parmesan, panko breadcrumbs, chopped parsley, basil, garlic powder, onion powder, salt, and pepper. Mix well.
  2. Set out three shallow plates or bowls: one with flour seasoned lightly with salt and pepper; one with beaten eggs; and one with the Parmesan-herb mixture.
  3. Pat the tilapia fillets dry with paper towels. Lightly season both sides with salt and pepper.
  4. Coat each fillet lightly in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into the Parmesan-herb mixture, coating evenly on both sides.
  5. Heat olive oil in a skillet over medium heat until shimmering but not smoking (about 2-3 minutes).
  6. Place crusted fillets in the pan without crowding. Cook for 3-4 minutes on the first side without moving them.
  7. Flip gently and cook for another 3-4 minutes until fish is opaque and flakes easily with a fork.
  8. Remove fish from pan and let rest briefly. Serve immediately with fresh lemon wedges.

Notes

Pat fish dry to ensure a crispy crust. Press the crust firmly onto the fillets. Use medium heat to avoid burning. Cook in batches if needed to prevent overcrowding. Fresh herbs provide the best flavor. Let fish rest briefly before serving. For gluten-free, substitute panko and flour with almond flour or gluten-free breadcrumbs. For dairy-free, use nutritional yeast instead of Parmesan. If crust browns too fast, lower heat and cover loosely to finish cooking.

Nutrition

Keywords: tilapia, Parmesan crust, crispy fish, herb crust, quick dinner, easy fish recipe, pan-fried tilapia, gluten-free option, dairy-free option

Find it online: https://jodierecipes.com/crispy-parmesan-crusted-tilapia-recipe-easy-herb-infused-crunch-fish/