Parmesan Crusted Tilapia
Parmesan Crusted Tilapia: The perfect spice blend—flavor-packed, crispy, and golden—while keeping that white, flaky fish front and center.
Parmesan Crusted Tilapia: A Homemade Twist on a Freezer Aisle Favorite!
The picture of the Parmesan Crusted Tilapia in this post makes the breaded tilapia look a bit lonely on the plate (note to self: add sides next time for better food photography). But that breading? Absolute perfection. Compared to the fish I tried to bread a decade ago—back when I was just discovering my love for cooking—this one’s a masterpiece. Turns out, I had been breading fish all wrong!
That changed the moment I watched an episode of Gordon Ramsay’s cooking show and had my mind blown. I was overcomplicating fish breading for no reason. It all starts with a light dusting of flour—light, not “coat the fish in as much flour as humanly possible” (my mistake). Ramsay makes sure the flour gets into every little nook and cranny of the fish, and that light coating is key. It helps the egg wash grab onto the tilapia so the crispy parmesan coating clings for dear life instead of sliding off while cooking.
In the show, he made fish fingers and actually rolled them between his hands—kind of like rolling out Play-Doh—to shake off the excess flour. Since we’re working with Parmesan Crusted Tilapia filets, rolling them in our palms isn’t exactly an option (unless you enjoy ground-up fish). But giving them a good shake—or even a few taps—before dipping them into the egg wash and breading does the trick.
Now, let’s talk about what makes this Parmesan Crusted Tilapia recipe extra special.
- If you’ve ever grabbed the frozen parmesan crusted tilapia filets from Sam’s Club, you know they’re easy and kid-approved (especially with a ketchup dunk). But this homemade version? Next-level delicious.
- We’re talking the perfect spice blend—flavor-packed, crispy, and golden—while keeping that white, flaky fish front and center.
- Easy recipe, even easier cleanup! That’s why I bake my parmesan crusted tilapia instead of fry—no greasy mess or rogue oil splatters to battle.
Breaded fish, even this delicious parmesan crusted tilapia, isn’t really my thing—unless there’s a side of tartar sauce involved. You can go classic with mayo and relish, or you can make it my way and take things up a notch.
I served mine with a Strawberry Pico Wedge Salad, which was just as tasty and paired perfectly. Still trying to figure out how to eat a wedge salad without lettuce flying everywhere when I chop it up—I’ll report back when I crack the code!
Visual Process for Making Parmesan Crusted Tilapia
Step 1
Breading Plates
One plate should have flour. One should have egg. And the other should have your seasoned bread crumbs with parmesan cheese. The last one is what makes the parmesan crusted tilapia extra special.
Step 2
Bread Tilapia
Start with dry tilapia filets. Coat it in flour and then shake off the excess flour. Dip it in the egg on both sides. Then coat it with the parmesan breading. Let this rest for about 15 minutes.
Step 3
Bake
We are baking these instead of frying them to make them a bit healthier for us. It’s 400°F for 15 minutes and they are done!
Other Breaded Delights
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Parmesan Crusted Tilapia
Equipment
Ingredients
- 4 tilapia fillets
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Large eggs
- 1 cup white flour
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow dish, combine 1 cup grated Parmesan cheese, ½ cup panko breadcrumbs, 2 teaspoon garlic powder, 2 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
- In another shallow dish, whisk 2 Large eggs.
- In a third shallow dish add 1 cup white flour.
- Pat the tilapia fillets dry with a paper towel. Dip each side into the flour and shake to remove the excess. Coat the fish in the egg mixture and then press each fillet into the Parmesan mixture, coating both sides evenly. Press gently to help the mixture stick. Let the breaded fish rest for 15 minutes.
- Place the coated fillets onto the prepared baking sheet. Bake for 12–15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- For a crispier crust, broil the fillets for 1–2 minutes at the end of baking, watching carefully to prevent burning.
- Serve with Garlic Mashed Potatoes, Rice Pilaf or a Simple Salad with Lemon Vinaigrette.
Notes
- This should make plenty of parmesan breading but it really depends on the size of your filets and how much you can get to stick to them. If you run out, I suggest making half as much again to finish breading them.