This crispy breaded herb tilapia has a nice crunchy outside and each bite is packed with flavor. It cooks up quick (under 30 minutes), making this a perfect weeknight dish.
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Hello, my friends!
It’s good to be here to share this delicious recipe with you.
Are you a seafood fan?
I’ve said this before, but even if you don’t like seafood, I suggest you give tilapia a try. Tilapia is a mild fish that’s easy to season and cook. My mom has never been one to enjoy seafood, but since I introduced her to tilapia she has started to cook it and always tells me now how much she enjoys it.
If you’re looking for evidence, these blackened tilapia fish tacos are one of my favorite recipes on my blog. I could probably eat them daily; I love them that much. My mom serves the blackened tilapia with sweet potato fries and loves that combination.
Today’s crispy breaded herb tilapia has quickly become another new favorite. I hope if nothing else I’ve convinced you to try tilapia. And this crispy breaded herb tilapia is a great place to start.
How to make this crispy breaded herb tilapia
It should be obvious that the fish is the most important ingredient in this recipe. Fresh fish is always best, but if you do need to go with frozen, I really like the individually frozen tilapia loins from Costco (what I use 99% of the time since we are inland and don’t have a good source for fresh fish). I haven’t tried it with other types of fish, but I’d love to hear if you try others that are good.
If you are using the frozen tilapia, thaw it by placing the wrapped pieces in cold water for about 30 minutes.
Now it’s time for the breading.
Dip tilapia in an egg/milk mixture, then coat both sides with a breadcrumb/herb/salt mixture.
I prefer the texture of panko-style bread crumbs, but I have made this with other varieties as well, including gluten free breadcrumbs. You can even make your own breadcrumbs by blending up day old bread in a food processor for a couple of minutes.
I like to fry the fish in butter with fresh minced garlic, but you can also use olive oil. It’s easy to burn the garlic so be sure to watch it close. I like to add it just briefly before adding the tilapia.
Cook each side until golden brown and fish flakes easily with a fork (about 4 to 5 minutes on each side or until tilapia reaches 145 degrees F internal temperature).
When it’s done the outside with be nice and crispy and each bite will be packed with flavor and delicious.
What to serve it with
I love to serve this crispy breaded herb tilapia with a vegetable scampi (recipe coming soon). Other ideas would be steamed rice, baked or mashed potatoes, or baked fries and steamed or sautéed vegetables.
I love how fast this dinner comes together (under 30 minutes) and it is every bit as good as a fancy restaurant meal. So much to enjoy with each bite, my friends!
Crispy Breaded Herb Tilapia
This crispy breaded herb tilapia has a nice crunchy outside and each bite is packed with flavor. It cooks up quick (under 30 minutes), making this a perfect weeknight dish.
Ingredients
- ½ cup panko bread crumbs see note
- ¼ cup chopped fresh parsley or basil or 1 tablespoon dried
- 1 teaspoon real salt
- 1 large egg
- 1 tablespoon milk
- 4 4-ounce tilapia fillets see note
- ¼ cup butter
- 2 cloves garlic minced
Instructions
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To a pie pan or large dinner plate, add bread crumbs, chopped parsley or basil, and salt. In a second pie plate or shallow bowl, whisk 1 large egg and milk together.
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Dip each tilapia fillet in egg/milk mixture and then coat in breadcrumb mixture. Set aside on plate.
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Melt butter over medium heat in large 12-inch heavy bottom skillet (I use cast iron). Add minced garlic and cook 1 minute, stirring (being careful not to burn).
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Add breaded tilapia loins and cook 4-5 minutes per side. Watch them carefully and turn down heat if they are browning too quickly. Cook until golden brown on both sides and internal temperature reaches 140 degrees F or until fish starts to flake with a fork. Serve immediately.
Recipe Notes
1. I have used gluten free bread crumbs in this recipe with success. I prefer panko style, but you can use whatever kind you prefer.
2. Fresh fish is always best, but if you do need to go with frozen, I really like the individually frozen tilapia loins from Costco.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
