Parmesan Crusted Tilapia

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 Crispy Parmesan Tilapia

How to Make Parmesan Crusted Tilapia

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This simple and crispy crust is a delicious way to serve any type of white fish!  This recipe calls for cooking the fillets on a griddle while covering them with a rimmed baking pan to allow them to cook quickly.  You can adjust this recipe to your stove top if you’d prefer!

 

Print Recipe
Crispy Parmesan Tilapia
Author: Holly
Ingredients
  • 6 tilapia fillets , defrosted if frozen
  • 2 eggs
  • 4 teaspoons dijon mustard
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • lemon for serving
Coating
  • 1 1/2 cups Panko Bread Crumbs
  • 1 cup cornflake crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon each salt & pepper
Instructions
  1. In a small bowl, combine eggs, dijon mustard & water. Mix well and set aside.
  2. In a shallow dish, combine all of the coating ingredients.
  3. Dip each tilapia fillet into the egg mixture and then into the crumb mixture. Be sure to press the crumbs into the fish and make sure it's completely coated.
  4. Once all of the fillets are coated, preheat an electric griddle (you can do this on the stovetop if you prefer) to high. Melt the butter & olive oil on the griddle.
  5. Place the coated fish fillets on the griddle, and cover with an inverted pan and cook for 3 minutes. Flip the fish, cover again and cook an additional 3 minutes.
  6. Serve with fresh lemon slices.
Nutrition Information

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

2 comments on “Parmesan Crusted Tilapia”

  1. Followed the recipe step by step…when I fried the tilapia, the entire panko-parmesan mix fell off the fish! What did I do wrong?

    • That’s disappointing! I can’t say for sure what happened because my crust stayed on. Was your fish defrosted and fairly dry when you dipped it into the egg mixture?

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