Parmesan Crusted Tilapia
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Parmesan Crusted Tilapia is hands-down my favorite tilapia recipe ever. Crispy, moist, and full of flavor! You can’t go wrong here.
Ingredients in Parmesan Crusted Tilapia
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…
Make the Cracker Mixture
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.
Set Up the Breading Stations
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.
Heat the Oil
To a large skillet, add enough oil to reach a depth of ¼ inch and heat over medium-high heat until shimmery.
Bread the Tilapia
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.
Pan Fry the Tilapia Filets
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.
Pro Tip: Keep Tilapia Warm
To keep the fried tilapia filets warm in between batches, place on a lined sheet pan in a 200°F oven.
Make It a Freezer Meal
You may be surprised to learn that this recipe CAN be prepped ahead for the freezer. I’ve done it many times! Here’s how…
Freeze For Later: Follow Steps 2-3 and 5 in the recipe. 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 in the recipe.
What to Serve with Parmesan Crusted Tilapia
Serve your warm tilapia filets with lemon wedges and try a few of these side dishes.
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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!
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:
- 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.)
- 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.
- 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.
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.
Easy to throw together. Making the plain of Talapia into a wow.
I used townhouse crackers because that’s what I had.
★★★★★
I usually end up using townhouse or ritz crackers. Can’t help it. 🙂 So glad you like this Dale!
The mixture of crackers with the parmesan cheese and seasonings is so good. I keep meaning to try it on other fish, but tilapia is cheaper and cooks so fast.
★★★★★
Could you use another fish such as trout or red fish? We have fresh caught of these in our freezer.
I think you certainly could. The breading has so much flavor and would be good on chicken too.
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!
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).
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!
Oh, and I forgot that I threw in some cherry tomatoes at the end, too.
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.
This looks delicious–can't wait to try it! How did you season/prepare the veggies and pasta?