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.