Fish - Parmesan-Crusted Tilapia

Servings: 4


  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 4 (6-ounce) tilapia fillets
  • 2 Tbsp canola oil, divided
  • 8 lemon wedges


  1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.
  2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
© Jay Deitch 2013