Crispy Crusted Tilapia Food

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

COCONUT CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees
• Place foil on a baking sheet and spray with non-stick spray.
• Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
• Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
• Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

CRUNCHY OVEN-BAKED TILAPIA

Steps:

• Preheat oven to 425°. Place fillets on a baking sheet coated with cooking spray. In a small bowl, mix the mayonnaise, lime juice and zest, salt, onion powder and pepper. Spread mayonnaise mixture over fish. Sprinkle with bread crumbs; spritz with cooking spray., Bake until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with cilantro.

EASY PARMESAN-CRUSTED TILAPIA

Steps:

• Heat oven to 425ºF.
• Place fish in single layer on parchment-covered baking sheet. Mix cheese and pepper until blended.
• Spread fish with mayo; sprinkle with cheese mixture.
• Bake 8 to 10 min. or until fish flakes easily with fork.

CRISPY OVEN-BAKED TILAPIA

Steps:

• You will need 3 bowls, wide enough to dip the fish in. Drizzle a 9? x 13? pan with olive oil, spread around. In 1 bowl, put the flour and salt & pepper (mix together). In the 2nd bowl, put the eggs ~ beaten a bit. In 3rd bowl, put the Panko, paprika, garlic powder and Italian seasoning (mix together). Dip the tilapia filets in the flour, then egg, then Panko. Place the fish on the olive oil coated pan. Bake @ 450° for about 12-15 minutes, till fish is flakey and cooked through.

FRENCH FRIED ONION TILAPIA

Steps:

• 1. In a bowl mix the egg with the water, in a shallow dish place the flour & garlic powder,put the 2 cups of french fried onion in a plastic bag and crush then place in another shallow dish.
• 2. arrange the 3 in a row....place tilapia piece ( one by one) egg wash, flour, press the crushed french fried onions into each one.
• 3. place in baking dish and bake at 350 for about 20 mins...till cooked and golden brown, sprinkle with desired salt and pepper

CRISPY BREADED TILAPIA WITH CLASSIC TARTAR SAUCE

Steps:

• Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside.
• In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate.
• Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it.
• Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets.
• Serve immediately with lemon wedges and the tartar sauce.

CRISPY AIR FRYER BREADED TILAPIA

Steps:

• Prepare fish1. Add all wet ingredients into a shallow bowl, whisk until smooth and well combined. 2. Place panko breadcrumbs in another shallow bowl. 3. Place tilapia in wet batter, turning over couple of times to make sure that it is coated thoroughly. Lift tilapia with hands or tongs, allowing excess batter to drip off and then place over the bread crumbs. 4. Pack bread crumbs on both sides of the fish (pressing with fingers to adhere). 5. Place on a plate and repeat process with remaining fish. Air Fry 1. Pre heat air fryer to 400°F for 12 minutes. When ready, place tilapia, spacing evenly and spray the top with non-stick cooking spray. 2. Cook for 10 to 12 minutes, spraying a coating of non-stick cooking spray again once in between (this is optional, but it helps in achieving more golden crust), or until it is cooked to your liking. Serve with homemade tartar sauce or make into fish tacos or sandwich. (Refer notes for quick tartar sauce recipe)

PANKO-CRUSTED TILAPIA STICKS

Steps:

• Preheat oven to 425°F.
• Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
• Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
• In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper.
• Lightly coat a medium-sized baking pan with cooking spray.
• Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
• Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
• Allow to cool slightly, serve and enjoy!

CRISPY DILL TILAPIA

Steps:

• Preheat oven to 400°. Toss together first 5 ingredients., Place tilapia in a 15x10x1-in. baking pan coated with cooking spray; brush with lemon juice. Top with crumb mixture, patting to help adhere., Bake, uncovered, on an upper oven rack until fish just begins to flake easily with a fork, 12-15 minutes. Serve with lemon wedges.

AIR FRYER TILAPIA RECIPE

Steps:

• Preheat your air fryer to 375 Degrees.
• While your air fryer is preheating you can season your tilapia with any spices you desire or leave it plain. If you're going to break your tilapia you can also do that now.
• Once preheated, spray the air fryer basket with non-stick spray.
• Place your tilapia filet inside of the basket.
• Air fry for 10 minutes, flipping once halfway through.
• Remove from the air fryer and enjoy!

BAKED PARMESAN CRUSTED TILAPIA

Steps:

• Preheat oven to 400° convection or 425° conventional. Line a baking sheet or baking pan with aluminum foil and brush with olive oil.
• Wash and pat dry tilapia with paper towels.
• Mix Parmesan, paprika, parsley, salt, and pepper in a shallow pan.
• Brush tilapia with oil on both sides and then dredge in the Parmesan mixture and pat on the coating. Place on the baking sheet. Add some of the extra coating on top of the fish.
• Bake for about 10-12 minutes until flaky.

HERB CRUSTED BAKED TILAPIA

Steps:

• Preheat oven to 425
• Prepare herbed bread crumbs - recipe link in notes.
• Line a baking sheet with parchment paper and lay out filets.
• Sprinkle fish with salt and pepper and top evenly with bread crumbs.
• Drizzle over melted butter.
• Bake for 10 minutes or until fish flakes easily with a fork.

PARMESAN CRUSTED TILAPIA RECIPE

Steps:

• Preheat oven to 425 degrees.
• Spray cookie sheet with non-stick cooking spray.
• Mix butter, Panko and Parmesan cheese together in a bowl. Lay Tilapia fillets on cookie sheet. Top with Parmesan mixture.
• Bake for 15-20 minutes.

SIMPLE PANKO CRUSTED TILAPIA

Steps:

• Pat the fish dry with a paper towel. Set aside.
• Set three dishes side by side on the counter. Fill one with the flour, another with the egg (whisked + splash of water) and the third with the panko breadcrumbs.
• Dip each filet into the flour, covering both sides. Next, dip into the egg. Finally, dip into the Panko, making sure both sides get a nice covering.
• In a medium skillet, heat the olive oil over medium heat. Add the fish and cook 2-3 minutes per side, until they're golden and crisp and the fish easily flakes.

CRISPY BAKED TILAPIA RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Coat a 9 by 13-inch baking dish with cooking spray.
• Toss the leeks, red peppers, garlic, and olive oil together in a bowl.
• Spread it out in an even layer in the baking dish.
• Place the fish fillets on top of the vegetables. Season with salt and pepper.
• Toss the Panko, potato chips, Parmesan cheese, and melted butter together in a bowl.
• Sprinkle the mixture evenly over the fish, pressing down lightly to form a loose crust.
• Bake 15 to 20 minutes, until the fish flakes easily with a fork and the topping is nicely browned.

CRISPY TILAPIA FINGERS WITH LEMON-GARLIC MAYONNAISE RECIPE

Steps:

• Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
• Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
• Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job...it's best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
• Line a plate with 3 paper towels and set by the stove. Coat a large non-stick sauté pan generously with olive oil and place over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.
• Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
• Freezer-Friendly Instructions: Lay the tilapia fingers in a single layer and wrap well with aluminum foil. Place in a freezer bag in the freezer. When you're ready to make them, simply defrost them enough so they'll lay flat in the pan and cook as directed above.