Parmesan-Crusted Tilapia

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You won’t have to fish for compliments when this is the catch of the day! Christi McElroy — Neenah, Wisconsin

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Ingredients

  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup crushed Ritz crackers (about 10 crackers)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 4 tilapia fillets (5 ounces each)
  • 2 tablespoons Crisco Pure Olive Oil
  • Lemon wedges

Preparation

Step 1

Place flour and egg in separate shallow bowls.
In another shallow bowl, combine the crackers, cheese and salt.
Dip fillets in the flour, egg, then cracker mixture.

In a large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon wedges. Yield: 4 servings.

MY NOTES: I heated the skillet and cooked the fillets on NUMBER 7 heat, and I used olive oil. They came out so nice and crispy! Jack and I both enjoyed them very much! Actually, we LOVED this dinner!
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REVIEWS:

Gosh I liked this! No, I LOVED it! SO delicious! I keep crushed butter-flavored crackers in the freezer all the time which made preparation super easy! I've made it twice now, EXACTLY as written and both my husband and I really enjoyed it. So crispy and good-tasting and so nice and QUICK to make! It's definitely a keeper in this house! NOTE: THIS IS MY OWN REVIEW OF THIS RECIPE! :)

As delicious as it is easy to make. The crust has a nice buttery, crispiness that makes it very tasty. I substituted haddock for the tilapia with nice results. I imagine it would work well for any whitefish. Thanks for the recipe!

I used chicken instead of tilapia and my children just raved about it. They ate all of it and asked for more! It's a great coating and turns out very crispy. A real keeper!

This recipe was great. My husband and I both loved it and I will be making it again. It would be good on perch too. My fish looked exactly like the picture which is always nice!

I used my George Foreman to make this recipe, it came out wonderfully with good flavor!

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