Best Crispy Tilapia Recipes

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.

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.

CRISPY ALMOND TILAPIA

Steps:

• Preheat oven to 400°. Whisk together egg and hot sauce in a shallow bowl. In a separate shallow bowl, toss almonds, bread crumbs, lemon zest and seasonings., Halve fillets lengthwise; sprinkle with salt and pepper. Dip in egg mixture, then in almond mixture, patting to adhere; place on a greased or parchment-lined baking sheet. Bake until lightly browned and fish just begins to flake easily with a fork, 12-15 minutes.

CRISPY TILAPIA

Steps:

• Salt and pepper fish.
• Dust fillets with 1/3 cup of flour.
• Mix egg with buttermilk in one bowl.
• Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
• Dip all floured fish into egg then flour mixture.
• Heat oil medium-high in large pan.
• Fry, turning after 2 minutes on each side.
• Salt as soon as you take out of pan.
• Should be done in three batches.

CRISPY TILAPIA STRIPS

Steps:

• Preheat oven to 450 degrees.
• Season fish with salt and lemon pepper. Mix mayonnaise with juice from 2 lemon wedges (about 1 tablespoon).
• To bread fish, place mayonnaise mixture, flour and panko separately on three plates. Dredge fish in flour until thoroughly coated, then in mayonnaise mixture, then in panko. Transfer breaded fish to a baking pan, drizzle with oil.
• Bake until fish strips feel firm, about 7-8 minutes. Move fish to top oven rack; broil until fish is golden brown about 1 minute (rotate baking sheet for even browning). Serve tilapia with tarter sauce and remaining lemon wedges.
• Tarter Sauce:.
• 1 cup mayonnaise, juice of 1/2 lemon, 1 tablespoon chopped capers, sweet pickle relish and minced onion. Season with dried/or fresh dill, salt and lemon pepper to taste.

CRISPY BEER BATTERED TILAPIA

Steps:

• Mix all the dry ingredients together.
• Whisk the egg and add to dry ingredients.
• Add beer gradually while mixing till the batter gets liquid enough.
• Dip the tilapia fillets in the batter and let it rest for a minute.
• In a pan add the oil and put on medium heat.
• Add the tilapia to the pan and fry till each side is golden brown.
• After they're done remove and put on paper towel and let it cool for few minutes before serving.
• You can serve this with boiled rice and/or my Minty Cucumber Salad.

CRISPY TILAPIA TACOS

Steps:

• Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
• Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
• Heat oil in a deep saucepan over medium heat.
• While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
• Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

CRISPY TILAPIA FISH TACOS WITH SLAW

Steps:

• Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
• Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
• Heat 1 1/2 inches oil in a deep pot over medium heat.
• While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
• Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
• Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
• To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.

CRISPY BACON WRAPPED STUFFED TILAPIA #RSC

Steps:

• Preheat oven to 350 degrees.
• 1. In a small sauce pan heat the oil. When heated add the onions and fry for 2-3 minutes or until translucent.
• 2. Add the red peppers, lemon juice, brown sugar, garlic, parsley, black pepper and salt. bring the mixture to a boil, then reduce to a simmer and cook 5 minutes, or until the peppers are tender.
• 3. While the mixture cooks prepare your baking dish. (I use a disposable aluminum 8x8 in square cake pan because i dont like bacon grease on my good pans) Cut srips of reynolds wrap the size or your baking dish about 6 will be fine. Crinkle the strips of foil and securely place them in the bottom of your dish to make racks.
• 4. Remove the pepper mixture and process in a food processor (or blender) until smooth.
• 5. Return the mixture to the pan and stir in the bread crumbs until combined.
• 6. Spread the mixture evenly among the 4 Tilapia filets and roll them up. Wrap them in bacon using one strip of bacon per filet. If needed secure them in place with toothpicks.
• 7. Place the filet rolls over the racks to let the grease drain. Cover with reynolds wrap foil and bake in the preheated oven for 20 minutes.
• 8. In another baking dish spread the green beans evenly apart and sprinkle the top with pamesan cheese.
• 9. After the 20 minutes remove the filets and turn on the broiler. Remove the foil cover from the filets. Put the green beand and filets under the broiler and broil until the top of the bacon is crispy. Turn the filets to crisp the bottom side. If the cheese is burning too badly, take out the beans. when both sides f the bacon are crispy, take them out.
• Serve the tilapia with a big side of green beans and enjoy.

CRISPY BAKED TILAPIA

Steps:

• Preheat oven to 450°F.
• Toss first 5 ingredients in EVOO and spread on cookie sheet.
• Put filets on top, season with salt and pepper.
• Spray fish with Pam.
• Cover fish w/crumbs, pressing into fish.
• Bake 20 minutes.

CRISPY HONEY LIME TILAPIA

Steps:

• 1. 60 minutes before cooking season tilapia filets with salt and pepper then lay in a baking dish or into a large ziplock bag.
• 2. In a bowl combine olive oil, honey, lime juice, zest, crushed garlic and whisk until combined.
• 3. Pour over tilapia and let marinate for an hour. Add flour a bit more salt, pepper and lime zest to a bowl and set aside.
• 4. Heat a cast iron or a nonstick skillet over medium high heat and add olive oil.
• 5. Dredge each piece tilapia through the flour until you have a very light coating.
• 6. Make sure the pan is hot. Add tilapia to the oil and cook until flaky and crispy on each side about 3-4 minutes per side.
• 7. Remove tilapia from pan and let drain on a paper towel for a few minutes. Serve with an additional drizzle of lime and honey.

CRISPY HONEY LIME TILAPIA

Steps:

• 60 minutes before cooking,season tilapia filets with salt and pepper then lay in a baking dish or into a large ziplock bag. In a bowl, combine olive oil, honey, lime juice and zest, and crushed garlic and whisk until combined. Pour over tilapia and let marinate for an hour. Add flour [+ a bit more salt, pepper, and lime zest] to a bowl and set aside. Heat a cast iron skillet (or a non-stick skillet) over medium-high heat and add olive oil. Dredge each piece of tilapia through the flour until you have a very light coating. Making sure the pan is hot, add tilapia to the oil and cook until flaky and crispy on each side - about 3-4 minutes per side. Remove tilapia from pan and let drain on a paper towel for a few minutes. Serve with an additional drizzle of lime + honey.

CRISPY RANCH TILAPIA RECIPE - (4.4/5)

Steps:

• Preheat oven to 425 degrees F. Line a large baking pan (13 X 9 inches or larger) with foil. Place a wire rack over a baking pan, and spray rack with cooking oil spray. Set aside. Place tilapia fillet on a plate* and rub front and back with dressing, covering well. Place crumbs on a second plate* and shake to distribute crumbs evenly on plate. Place fillet on crumbs, pressing so crumbs adhere. Lift filet, shake plate again to redistribute crumbs, and turn to place second side of filet in crumbs, again, pressing so crumbs adhere. Place fillet on baking rack. (*Repeat this process with as many fillets as desired.) Bake, uncovered, until crumbs are just beginning to brown and fish is opaque in the center, about 20 to 25 minutes, depending on size of fillet. Remove from oven, place fillet on a plate with lemon and lime wedges. Serve at once, squirting fish with citrus juices to taste.

CRISPY BAKED TILAPIA (MODIFIED FROM SUGARNUTS' VERSION)

Steps:

• Preheat oven to 450°F.
• Mix seasonings to taste.
• Mix together veggies (including can tomato) with some seasoning mix, 1 tb sesame oil, 1 tb olive oil & soy sauce.
• Spread veggies onto baking sheet.
• Mix remaining oil and coat fish.
• Mix remaining seasoning mix with breadcrumbs & panko.
• Press fish into breadcrumb mix.
• Lay fish on top of veggies on cookie sheet.
• Cover dish with cheese.
• Bake 20 minutes.

TILAPIA WITH A CRISPY COATING FOR ONE (OR MORE)

Steps:

• Pat fish dry then place in beaten egg, then in breadcrumbs, then back in eggs, then back in bread crumbs.
• place in a 450 degree oven for 5 minutes, flip fish over and cook for 5 more minutes.
• Enjoy!

CRISPY BREADED TILAPIA WITH CLASSIC TARTAR SAUCE RECIPE - (4.5/5)

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 TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI

Steps:

• Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
• Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

CRISPY CRUSTED TILAPIA

Steps:

• Preheat oven to 450 degrees.
• Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray.
• Arrange fillets on top of vegetables; season with salt and pepper to taste.
• Combine crumbs and next four ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork.
• Sprinkle with scallion and serve with lemon wedges.

CRISPY TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Whisk butter, lemon juice & capers together in a mixing bowl until smooth. Rinse fish under cold water & pat dry. Brush with oil & season with salt & pepper. Heat oil in a large skillet over med-high until rippling (but not smoking). Add fish, and cook ~3 minutes; turn & cook ~1 minute longer until white & flaky. Remove from pan. Top with lemon sauce & serve hot.

CRISPY TILAPIA DIJON

Steps:

• In a shallow dish, combine panko and parmesan. In small bowl, stir together mustard and milk. Brush both sides of each fillet with mustard mixture; coate with crumb mixture. Place on foil-lined baking sheet that has been lightly coated with cooking spray; season with lemon pepper. Coat fish gently, but generously with cooking spray. Bake in 450 degree oven until fish flakes easily with fork and internal temp is 145, about 10 minutes, per inch of thickness. 117 calories