Baked Panko Parmesan Tilapia Fillet Recipe
Fulton Fish Market
We know coming up with something different for your mid-week menu and keeping your picky eaters happy is the ultimate challenge. We have the answer with our Parmesan-Crusted Tilapia recipe! Our fresh Tilapia fillets are covered in the mouth-watering combo of panko breadcrumbs and parmesan cheese, then pan-fried until golden brown. Even your most hard-to-please eaters won’t be able to resist the crispy crunch of panko-crusted Tilapia. This delicious, easy recipe is one they will be asking for again and again!
Place the flour in a shallow dish; season with a pinch of salt and pepper.
Beat the eggs in a second shallow dish with a pinch of salt and pepper.
Combine the breadcrumbs, Parmesan, crushed red pepper, and a pinch of salt and pepper in a third shallow dish.
Heat the oil in a large skillet set over medium heat until shimmeringly hot. Meanwhile, pat the fish fillets dry with paper towels; season with salt and pepper.
Working one by one, add the fish to the flour, turning to coat; shake off any excess. Dip in the egg, turning to coat, and then add to the panko mixture, turning to coat and pressing the breadcrumbs into the fish. Place on a plate and repeat for the remaining fish.
When the oil is ready, add two fillets to the skillet and pan-fry until golden brown and crisp all over, 2-3 minutes per side. Remove to a clean plate and loosely cover with aluminum foil to keep warm; repeat cooking for the remaining fish.
When all the fish has been cooked, pour off all but 2 Tablespoons of oil from the skillet. Set the skillet back over moderate heat and add the zucchini and a pinch of salt, sautéing until softened and starting to color, 3-4 minutes.
To serve, divide the zucchini, fish, and lemon wedges between plates.