Parmesan and Cracker Crusted Tilapia


This tilapia recipe is sure to become a favorite! With a perfectly crispy outside and incredibly moist inside, you're sure to love it, too!

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

Freezer Meal Instructions: Bread the fish and freeze unbaked. When ready to cook, thaw in the fridge overnight and bake according to instructions below.

Cracker and Parmesan Crusted Tilapia
 
Prep time
Cook time
Total time
 
This tilapia recipe is sure to become a favorite! With a perfectly crispy outside and incredibly moist flavor, you're sure to love it, too!
Author:
Serves: 4
Ingredients
  • 1 cup oyster crackers - I used Trader Joe's Oyster Crackers
  • ⅓ cup multigrain crackers - I used Trader Joe's Mini Round 12-Grain Crackers
  • ¾ cup Parmesan cheese
  • ⅓ cup flat leaf 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
  • Whole wheat flour, for coating
  • 2 large eggs, beaten
  • Splash of heavy cream or half and half
  • olive oil, for frying
  • 1.5 lbs sole or tilapia fillets, rinsed and patted dry
  • salt and pepper, to taste
  • lemon wedges, for serving
Instructions
  1. Preheat oven to 200 degrees.
  2. Using a food processor, grind the oyster crackers, multigrain crackers, Parmesan, parsley, chives, thyme, Old Bay seasoning, and garlic powder. Transfer to a shallow bowl. Place flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
  3. Fill a large skillet with enough oil to reach a depth of ¼ inch and heat over medium-high heat. Season fish fillets 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 with two fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes.
  4. Transfer each batch to the oven to keep warm. Serve with the lemon wedges.
Notes
Freezer Meal Instructions:
To Freeze:
Bread the fish and freeze unbaked.

To Prepare:
When ready to cook, thaw breaded fish filets in the fridge overnight and cook according to recipe instructions.


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Comments

  1. Kelsea says

    This looks delicious–can't wait to try it! How did you season/prepare the veggies and pasta?

  2. Rachel says

    Thanks! I hope you enjoy it. The veggies were zucchini, squash, and onions sauteed in olive oil with minced jalepeno pepper, a couple cloves of minced garlic, and salt and pepper. As for the whole wheat egg noodles, I just added a little butter, olive oil, salt, pepper, garlic powder, and dried parsley that day. (I would have added fresh parsley or basil if I'd had it on hand.) Hope that helps.

  3. Rachel says

    Oh, and I forgot that I threw in some cherry tomatoes at the end, too.

  4. Kelsea says

    Thanks! By the way, I found your blog via Mandy Eoff. We have tried quite a few of your recipes and my family loves them. Thanks for sharing!

  5. Lauren says

    Hi! This sounds delicious! Question though: if I want to freeze it, how do I cook it once it’s thawed? Do I skip the frying phase in this case? Thanks!

    • Rachel says

      I rewrote the freezer meal instructions so they are clearer, hopefully. Once you have thawed the frozen breaded fish filets, you’ll cook according to the directions (fry them).

  6. Jana says

    Could you use another fish such as trout or red fish? We have fresh caught of these in our freezer.

    • Rachel says

      I think you certainly could. The breading has so much flavor and would be good on chicken too.

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