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Home Recipe Index Seafood

Parmesan Crusted Tilapia

Updated: 1/22/23
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This post may contain affiliate or sponsored links. Please read our disclosure policy.

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

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!
Contents hide
Ingredients in Parmesan Crusted Tilapia
Step-by-Step: How to Make Parmesan Crusted Tilapia
Pro Tip: Keep Tilapia Warm
Make It a Freezer Meal
What to Serve with Parmesan Crusted Tilapia
Parmesan Crusted Tilapia
Did you make this?

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.

Creamy Lemon Pasta Sauce

spinach salad on table

Strawberry Fields Spinach Salad with Lemon Vinaigrette

Crispy Smashed Potatoes

chopped cucumber, red onion, tomatoes, basil, garlic and crumbled feta in a white bowl

Cucumber Tomato Feta Salad

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

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) 1x
Prep: 20 minutesCook: 10 minutesTotal: 30 minutes
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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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

Cast Iron Skillet

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avocado oil

Avocado Oil

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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: Thriving Home
Cuisine: American Method: Stove Top

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarJana says

    Posted on 5/16/14 at 4:21 pm

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

    Reply
    • RachelRachel says

      Posted on 5/17/14 at 8:31 am

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

      Reply
  2. AvatarLauren says

    Posted on 5/7/14 at 3:28 pm

    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!

    Reply
    • RachelRachel says

      Posted on 5/7/14 at 4:14 pm

      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).

      Reply
  3. AvatarKelsea says

    Posted on 7/12/10 at 3:59 am

    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!

    Reply
  4. AvatarRachel says

    Posted on 7/12/10 at 3:22 am

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

    Reply
  5. AvatarRachel says

    Posted on 7/12/10 at 3:21 am

    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.

    Reply
  6. AvatarKelsea says

    Posted on 7/11/10 at 4:40 am

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

    Reply

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