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


  • 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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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.


  • 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