Crispy Parmesan Tilapia

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 Crispy Parmesan Tilapia

How to Make Crispy Parmesan Tilapia

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This post may contain affiliate links. Please read my disclosure policy.

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!


Crispy Parmesan Tilapia

This simple and crispy crust is a delicious way to serve any type of white fish!

Did you make this recipe?


  • 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


  • 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


  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.

©Holly Nilsson for Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.



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 “Crispy Parmesan 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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