Servings: 6
You’ll need:
6 frozen Tilapia fillets, fresh or thawed
1 cup seasoned Italian bread crumbs
1/4 cup Parmesan cheese
1 cup all-purpose flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
2 large eggs, beaten
1/8 cup skim milk
Canola oil
Wax paper line a rectangular baking pan or cookie sheet.
Use three separate mixing bowls (bowl sizes can vary). In the largest bowl mix Italian bread crumbs and Parmesan cheese. In the second largest bowl mix flour, garlic powder, onion powder, paprika, salt and pepper. In smallest bowl mix egg with milk.
Dredge the Tilapia individually in flour mixture then coat with egg mixture and then coat with bread crumb mixture and lay flat on wax paper-lined pan. Repeat, dredging and coating all tilapia fillets.
Meanwhile, add 1/2 inch canola oil to a large frying pan and heat oil on medium-high heat.
Note: When frying if oil begins to smoke then cut heat back a notch or two.
Using a metal spatula gently lay tilapia fillets, not touching, about three at a time into hot oil. Fry until edges are a golden brown and gently turn fillets using a long metal fork and spatula and finish frying, until golden brown. Lay on paper towel lined pan or large plate to drain and repeat frying step with remainder of talapia fillets.
Serve immediately with side of pasta, or veggies. Parmesan Tilapia Fillets can also be put in oven to keep warm (preset at 170 degrees – then turn off oven), until ready to serve.
Karen’s Note: This recipe is best served with a side of Angel Hair Pasta topped with spaghetti sauce and a little bit of grated Parmesan or Romano cheese!
You’ll need:
6 frozen Tilapia fillets, fresh or thawed
1 cup seasoned Italian bread crumbs
1/4 cup Parmesan cheese
1 cup all-purpose flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
2 large eggs, beaten
1/8 cup skim milk
Canola oil
Wax paper line a rectangular baking pan or cookie sheet.
Use three separate mixing bowls (bowl sizes can vary). In the largest bowl mix Italian bread crumbs and Parmesan cheese. In the second largest bowl mix flour, garlic powder, onion powder, paprika, salt and pepper. In smallest bowl mix egg with milk.
Dredge the Tilapia individually in flour mixture then coat with egg mixture and then coat with bread crumb mixture and lay flat on wax paper-lined pan. Repeat, dredging and coating all tilapia fillets.
Meanwhile, add 1/2 inch canola oil to a large frying pan and heat oil on medium-high heat.
Note: When frying if oil begins to smoke then cut heat back a notch or two.
Using a metal spatula gently lay tilapia fillets, not touching, about three at a time into hot oil. Fry until edges are a golden brown and gently turn fillets using a long metal fork and spatula and finish frying, until golden brown. Lay on paper towel lined pan or large plate to drain and repeat frying step with remainder of talapia fillets.
Serve immediately with side of pasta, or veggies. Parmesan Tilapia Fillets can also be put in oven to keep warm (preset at 170 degrees – then turn off oven), until ready to serve.
Karen’s Note: This recipe is best served with a side of Angel Hair Pasta topped with spaghetti sauce and a little bit of grated Parmesan or Romano cheese!
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