Deliciously crispy and golden, breaded tilapia is the versatile weeknight hero your dinner rotation needs! Whether you’re craving a quick family meal, a light summer dish, or a crunchy comfort food fix, these 18 recipes have you covered. From zesty lemon-pepper to spicy Cajun twists, there’s a flavor-packed option for every occasion. Ready to upgrade your seafood game? Let’s dive in!
Classic Breaded Tilapia with Lemon Butter Sauce
Sometimes you just need a simple, crispy fish dish that feels a little fancy but comes together in no time. This breaded tilapia with lemon butter sauce is exactly that—light, flavorful, and perfect for a quick weeknight dinner.
Ingredients
Tilapia fillets – 4 (about 6 oz each)
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 4 tbsp
Lemon juice – 2 tbsp
Olive oil – 2 tbsp
Instructions
1. Pat the tilapia fillets dry with paper towels to help the breading stick better.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and black pepper.
3. Dredge each fillet in flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers (about 2 minutes).
5. Cook the breaded fillets for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan—cook in batches if needed.
6. Remove the fillets from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
7. In the same skillet, melt butter over low heat and stir in lemon juice, scraping up any browned bits for extra flavor. Tip: Let the butter foam slightly but not brown for the best texture.
8. Drizzle the lemon butter sauce over the crispy tilapia just before serving. Tip: A squeeze of fresh lemon right at the end brightens everything up.
Buttery, crispy, and tangy—this tilapia is a crowd-pleaser. Serve it with a simple green salad or roasted veggies to keep it light, or pile it onto a toasted bun for a killer fish sandwich.
Spicy Cajun Breaded Tilapia with Remoulade
Just when you thought tilapia couldn’t get any better, this spicy Cajun-breaded version comes along—crispy, flavorful, and perfect with a tangy remoulade. It’s a quick weeknight dinner that feels way fancier than it is, and trust me, you’ll want seconds.
Ingredients
– Tilapia fillets – 4 (6 oz each)
– Cajun seasoning – 2 tbsp
– Flour – ½ cup
– Egg – 1
– Panko breadcrumbs – 1 cup
– Mayonnaise – ½ cup
– Hot sauce – 1 tbsp
– Lemon juice – 1 tbsp
– Vegetable oil – ¼ cup
Instructions
1. Pat the tilapia fillets dry with paper towels to ensure the breading sticks well.
2. Season both sides of each fillet evenly with 1 tbsp of Cajun seasoning total.
3. Set up a breading station: place flour in one shallow bowl, beaten egg in another, and panko mixed with the remaining 1 tbsp Cajun seasoning in a third.
4. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with the seasoned panko, pressing lightly to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering but not smoking.
6. Fry the fillets for 3–4 minutes per side, or until golden brown and the internal temperature reaches 145°F. Work in batches to avoid crowding the pan.
7. While the fish cooks, whisk together mayonnaise, hot sauce, and lemon juice in a small bowl for the remoulade.
8. Transfer cooked fillets to a paper towel-lined plate to drain any excess oil.
9. Serve immediately with the remoulade on the side.
Mmm, that crispy panko crust gives way to tender, flaky fish with just the right kick of spice. Try stacking the fillets on a toasted bun with shredded lettuce and extra remoulade for a killer fish sandwich—you won’t regret it.
Panko-Crusted Breaded Tilapia with Herb Aioli
Dinner just got a whole lot tastier with this crispy, golden panko-crusted tilapia. It’s quick to make, packed with flavor, and pairs perfectly with a creamy herb aioli for dipping. You’ll love how easy it is to whip up on a busy weeknight!
Ingredients
- Tilapia fillets – 4 (about 6 oz each)
- Flour – ½ cup
- Eggs – 2
- Panko breadcrumbs – 1 cup
- Paprika – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Mayonnaise – ½ cup
- Lemon juice – 1 tbsp
- Garlic powder – ½ tsp
- Fresh parsley – 1 tbsp, chopped
- Vegetable oil – 2 tbsp
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat tilapia fillets dry with paper towels to ensure the coating sticks better.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with paprika, salt, and black pepper.
- Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat evenly with panko mixture. Press gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
- Cook fillets for 2–3 minutes per side until golden brown, then transfer to the baking sheet.
- Bake for 5–7 minutes until the fish flakes easily with a fork.
- While the fish bakes, mix mayonnaise, lemon juice, garlic powder, and parsley in a small bowl for the aioli.
Here’s the best part: that crunchy panko crust gives way to tender, flaky tilapia, while the herb aioli adds a bright, creamy finish. Try serving it over a bed of greens or with roasted potatoes for a complete meal!
Garlic Parmesan Breaded Tilapia with Roasted Vegetables
Let’s be real—you want a crispy, flavorful fish dish without the fuss. This garlic parmesan tilapia with roasted veggies is your weeknight hero, ready in under 30 minutes.
Ingredients
Tilapia fillets – 4
Panko breadcrumbs – 1 cup
Grated parmesan – ½ cup
Garlic powder – 1 tsp
Egg – 1
Broccoli florets – 2 cups
Carrots – 1 cup, sliced
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix panko, parmesan, garlic powder, and ¼ tsp salt.
3. Beat the egg in a separate shallow dish.
4. Dip each tilapia fillet in the egg, then press into the breadcrumb mixture to coat evenly. *Tip: Pat the fish dry first for better adhesion.*
5. Place breaded fillets on one side of the baking sheet.
6. Toss broccoli and carrots with olive oil, remaining salt, and pepper. Spread on the other side of the sheet. *Tip: Keep veggies in a single layer for even roasting.*
7. Bake for 15–18 minutes until fish flakes easily and veggies are tender. *Tip: Flip veggies halfway for extra crispness.*
Vibrant and crunchy, the tilapia’s golden crust pairs perfectly with the caramelized veggies. Try squeezing lemon over the fish or serving it atop a lemony arugula salad for a fresh twist.
Cornmeal-Crusted Breaded Tilapia with Mango Salsa
Just when you thought tilapia couldn’t get any better, this crispy cornmeal-crusted version topped with fresh mango salsa proves otherwise. It’s a quick, flavorful weeknight dinner that feels fancy without the fuss.
Ingredients
- Tilapia fillets – 4 (6 oz each)
- Cornmeal – ½ cup
- All-purpose flour – ¼ cup
- Egg – 1
- Water – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Paprika – ½ tsp
- Vegetable oil – 2 tbsp
- Mango – 1 cup (diced)
- Red onion – ¼ cup (finely chopped)
- Fresh cilantro – 2 tbsp (chopped)
- Lime juice – 1 tbsp
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a shallow bowl, whisk together the cornmeal, flour, salt, pepper, and paprika.
- In another bowl, beat the egg with water.
- Dip each tilapia fillet into the egg mixture, letting excess drip off.
- Coat the fillet in the cornmeal mixture, pressing gently to adhere. Tip: For extra crunch, let the breaded fillets sit for 5 minutes before cooking.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Cook the tilapia for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet—work in batches if needed.
- Transfer the fillets to the prepared baking sheet and bake for 5 minutes to ensure they’re cooked through.
- While the fish bakes, combine mango, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for 5 minutes to let the flavors meld.
Light and flaky with a satisfying crunch, this tilapia pairs perfectly with the sweet-tangy salsa. Serve it over a bed of greens or with coconut rice for a tropical twist.
Coconut Breaded Tilapia with Sweet Chili Dip
Very few things beat the crispy, tropical twist of coconut-breaded fish paired with a tangy dip—it’s a quick weeknight win or a crowd-pleasing appetizer. You’ll love how simple this is to pull off, even if you’re not a kitchen pro.
Ingredients
Tilapia fillets – 4 (about 1 lb)
Shredded coconut – 1 cup
Panko breadcrumbs – ½ cup
Flour – ½ cup
Egg – 1
Sweet chili sauce – ½ cup
Mayonnaise – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – 2 tbsp
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix flour, salt, and pepper in a shallow bowl. Tip: A pinch of garlic powder can add extra flavor if you have it.
3. Beat the egg in a second bowl.
4. Combine shredded coconut and panko in a third bowl. Tip: Toast the coconut in a dry pan for 2 minutes first for deeper flavor.
5. Pat tilapia fillets dry with paper towels.
6. Dredge each fillet in the flour mixture, shaking off excess.
7. Dip floured fillets into the beaten egg, letting excess drip off.
8. Press fillets into the coconut-panko mix, coating evenly on both sides.
9. Heat oil in a large skillet over medium-high heat.
10. Cook fillets for 2–3 minutes per side until golden brown. Tip: Don’t overcrowd the pan—work in batches if needed.
11. Transfer seared fillets to the baking sheet and bake for 5–7 minutes until cooked through (internal temp 145°F).
12. Stir sweet chili sauce and mayonnaise in a small bowl for the dip.
So there you have it—flaky tilapia with a crunchy coconut crust, balanced by the dip’s sweet-spicy creaminess. Serve it over a mango-avocado salad or tucked into tacos for a fresh twist.
Herb-Crusted Breaded Tilapia with Garlic Mashed Potatoes
Looking for a simple yet impressive weeknight dinner? This herb-crusted tilapia with garlic mashed potatoes is crispy, flavorful, and ready in under 30 minutes—perfect for when you want something satisfying without the fuss.
Ingredients
– Tilapia fillets – 4 (6 oz each)
– Panko breadcrumbs – 1 cup
– Fresh parsley – ¼ cup, chopped
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Egg – 1, beaten
– Olive oil – 2 tbsp
– Potatoes – 2 lbs, peeled and cubed
– Butter – 4 tbsp
– Milk – ½ cup
– Garlic cloves – 3, minced
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix panko, parsley, garlic powder, salt, and pepper.
3. Dip each tilapia fillet in the beaten egg, then coat evenly with the breadcrumb mixture. (Tip: Press lightly to help crumbs stick.)
4. Heat olive oil in a large skillet over medium-high heat. Sear tilapia for 2 minutes per side until golden, then transfer to the baking sheet.
5. Bake for 8–10 minutes, or until the fish flakes easily with a fork.
6. Meanwhile, boil potatoes in salted water for 15 minutes or until tender. Drain.
7. Mash potatoes with butter, milk, and minced garlic until smooth. (Tip: Warm the milk first for creamier mash.)
8. Season with salt to taste.
Serve the tilapia hot over a scoop of garlic mashed potatoes. The crispy herb crust pairs perfectly with the creamy, garlicky potatoes—try topping it with a squeeze of lemon for a bright finish.
Lemon Pepper Breaded Tilapia with Steamed Asparagus
Zesty and light, this lemon pepper tilapia with steamed asparagus is the kind of meal that feels fancy but comes together in no time. You’ll love the crispy breading and bright citrus kick—perfect for a quick weeknight dinner.
Ingredients
Tilapia fillets – 4
Flour – ½ cup
Egg – 1
Breadcrumbs – 1 cup
Lemon pepper seasoning – 2 tbsp
Olive oil – 2 tbsp
Asparagus – 1 bunch
Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the tilapia fillets dry with a paper towel—this helps the breading stick better.
3. Set up three shallow bowls: one with flour, one with a beaten egg, and one with breadcrumbs mixed with lemon pepper seasoning.
4. Dredge each fillet in flour, then dip in the egg, and finally coat with the breadcrumb mixture. Press gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded fillets and cook for 2–3 minutes per side until golden brown.
6. Transfer the fillets to the prepared baking sheet and bake for 8–10 minutes, or until the fish flakes easily with a fork.
7. While the fish bakes, trim the woody ends off the asparagus and steam for 3–4 minutes until bright green and tender-crisp. Sprinkle with salt.
8. Serve the tilapia alongside the asparagus. The fish will be crispy on the outside, tender inside, with a zesty lemon pepper punch. Try squeezing fresh lemon over the top for an extra burst of flavor.
Buffalo Style Breaded Tilapia with Blue Cheese Dressing
Hey, if you’re craving something crispy, spicy, and packed with flavor, this Buffalo-style breaded tilapia is about to become your new go-to. It’s quick, easy, and pairs perfectly with cool, tangy blue cheese dressing for that classic combo you love.
Ingredients
– Tilapia fillets – 4 (6 oz each)
– Flour – ½ cup
– Eggs – 2
– Hot sauce – ½ cup
– Butter – ¼ cup, melted
– Panko breadcrumbs – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Blue cheese dressing – ½ cup
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat tilapia fillets dry with paper towels to ensure the breading sticks.
3. In a shallow bowl, mix flour, salt, and black pepper.
4. In another bowl, whisk eggs until smooth.
5. Dip each tilapia fillet in the flour mixture, shaking off excess.
6. Coat the floured fillet in the beaten eggs, letting any extra drip off.
7. Press the fillet into panko breadcrumbs, covering both sides evenly. (Tip: For extra crunch, press gently to help the crumbs adhere.)
8. Place breaded fillets on the prepared baking sheet.
9. Bake for 15 minutes, flipping halfway, until golden and crispy.
10. While baking, mix hot sauce and melted butter in a small bowl.
11. Brush the baked fillets generously with the Buffalo sauce mixture.
12. Return to the oven for 3 minutes to let the sauce set.
13. Serve immediately with blue cheese dressing on the side. (Tip: For a kick, drizzle extra hot sauce on top.)
Deliciously crispy on the outside and tender inside, this tilapia brings the heat of Buffalo wings without the mess. Try it stuffed in a soft roll with shredded lettuce for a next-level fish sandwich—just don’t forget extra dressing!
Mediterranean Breaded Tilapia with Tzatziki Sauce
Deliciously crispy on the outside and tender on the inside, this Mediterranean breaded tilapia is a weeknight dinner hero. You’ll love the tangy tzatziki sauce that ties it all together.
Ingredients
- Tilapia fillets – 4 (6 oz each)
- Flour – ½ cup
- Eggs – 2
- Breadcrumbs – 1 cup
- Olive oil – 3 tbsp
- Greek yogurt – 1 cup
- Cucumber – ½ cup, grated
- Lemon juice – 1 tbsp
- Garlic – 1 clove, minced
- Dill – 1 tbsp, chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat the tilapia fillets dry with paper towels to help the breading stick better.
- Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
- Season the tilapia fillets with ½ tsp salt and ¼ tsp black pepper.
- Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Cook the tilapia for 3–4 minutes per side, until golden brown and the internal temperature reaches 145°F.
- While the fish cooks, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, dill, remaining ½ tsp salt, and ¼ tsp black pepper in a bowl to make the tzatziki.
- Transfer the cooked tilapia to a paper towel-lined plate to drain excess oil.
Juicy and flavorful, this tilapia pairs perfectly with the cool, creamy tzatziki. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal.
Almond-Crusted Breaded Tilapia with Honey Mustard Glaze
Delicious doesn’t have to be complicated, and this almond-crusted tilapia proves it. You’ll love the crispy crunch and sweet-tangy glaze—it’s a weeknight win.
Ingredients
- Tilapia fillets – 4 (6 oz each)
- Almonds – 1 cup, finely chopped
- Flour – ½ cup
- Eggs – 2, beaten
- Honey – 2 tbsp
- Dijon mustard – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Olive oil – 2 tbsp
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat tilapia fillets dry with paper towels—this helps the coating stick better.
- Season fillets evenly with salt and black pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with chopped almonds.
- Dredge each fillet in flour, shaking off excess.
- Dip floured fillets into the egg, letting excess drip off.
- Press fillets into almonds, coating both sides evenly.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Cook fillets for 2 minutes per side until golden brown—don’t overcrowd the pan.
- Transfer fillets to the baking sheet and bake for 8–10 minutes, until fish flakes easily with a fork.
- While fish bakes, whisk honey and Dijon mustard in a small bowl.
- Drizzle glaze over cooked fillets just before serving.
Zesty and satisfying, the almonds add a nutty crunch that pairs perfectly with the sticky-sweet glaze. Try serving it over a bed of arugula with lemon wedges for a bright contrast.
Zesty Lime Breaded Tilapia with Cilantro Rice
Summer nights call for something light yet flavorful, and this zesty lime breaded tilapia with cilantro rice hits the right spot. You’ll love how the crispy fish pairs with the fresh, herby rice—it’s a weeknight win.
Ingredients
- Tilapia fillets – 4
- Lime – 1, juiced and zested
- Panko breadcrumbs – 1 cup
- All-purpose flour – ½ cup
- Egg – 1, beaten
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- White rice – 1 cup, cooked
- Fresh cilantro – ¼ cup, chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat tilapia fillets dry with paper towels to ensure the breading sticks.
- In a shallow bowl, mix flour, salt, and black pepper.
- In another bowl, combine beaten egg with lime juice and zest.
- Place panko breadcrumbs in a third bowl.
- Dredge each tilapia fillet in the flour mixture, shaking off excess.
- Dip the floured fillet into the egg mixture, letting excess drip off.
- Coat the fillet in panko breadcrumbs, pressing lightly to adhere.
- Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
- Cook breaded fillets for 2 minutes per side until golden brown.
- Transfer fillets to the prepared baking sheet and bake for 8 minutes.
- While fish bakes, fluff cooked rice with a fork and stir in chopped cilantro.
Light and crispy with a bright lime kick, this tilapia is perfect over the cilantro rice. Try topping it with a squeeze of extra lime or a tangy avocado crema for an upgrade.
Breaded Tilapia Tacos with Avocado Crema
Ready to switch up taco night? These breaded tilapia tacos with avocado crema are crispy, creamy, and packed with flavor—plus, they come together in under 30 minutes. You’ll love the crunch of the fish paired with that cool, tangy sauce.
Ingredients
– Tilapia fillets – 1 lb
– Flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – ½ tsp
– Avocado – 1
– Sour cream – ½ cup
– Lime – 1
– Corn tortillas – 8
– Vegetable oil – ¼ cup
Instructions
1. Pat tilapia fillets dry with paper towels to ensure the breading sticks.
2. Mix flour, salt, black pepper, and paprika in a shallow bowl.
3. Beat eggs in a second shallow bowl.
4. Pour panko breadcrumbs into a third shallow bowl.
5. Dredge each tilapia fillet in the flour mixture, shaking off excess.
6. Dip the floured fillet into the beaten eggs, letting excess drip off.
7. Press the fillet into the panko, coating evenly on both sides.
8. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
9. Fry breaded tilapia for 3–4 minutes per side, until golden brown and crispy.
10. Transfer to a paper towel-lined plate to drain.
11. Mash avocado, sour cream, and juice of 1 lime in a bowl until smooth for the crema.
12. Warm corn tortillas in a dry skillet for 30 seconds per side.
13. Break tilapia into chunks and divide among tortillas.
14. Drizzle with avocado crema.
Flaky, crunchy tilapia meets the creamy avocado crema in every bite—perfect for piling high with pickled onions or extra lime wedges. Serve these tacos with a cold beer or a crisp slaw for the ultimate weeknight win.
Crunchy Breaded Tilapia Sliders with Coleslaw
Fancy a quick, crispy bite that’s packed with flavor? These crunchy breaded tilapia sliders with coleslaw are your new go-to for a light yet satisfying meal. You’ll love the contrast of textures and the fresh, tangy slaw that ties it all together.
Ingredients
Tilapia fillets – 4
Flour – ½ cup
Egg – 1, beaten
Breadcrumbs – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – 2 tbsp
Slider buns – 8
Coleslaw – 2 cups
Instructions
1. Pat the tilapia fillets dry with paper towels to ensure the breading sticks well.
2. Season the fillets evenly with salt and black pepper.
3. Dredge each fillet in flour, shaking off any excess.
4. Dip the floured fillets into the beaten egg, coating both sides.
5. Press the fillets into the breadcrumbs, ensuring an even, crispy coating.
6. Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F).
7. Fry the breaded fillets for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the cooked fillets to a paper towel-lined plate to drain excess oil.
9. Lightly toast the slider buns for 1-2 minutes in the same skillet for extra crunch.
10. Assemble the sliders by placing a tilapia fillet on each bun and topping with a generous spoonful of coleslaw.
Vibrant and satisfying, these sliders offer a perfect crunch from the tilapia paired with the creamy, tangy slaw. Serve them with a side of pickles or a drizzle of hot sauce for an extra kick.
Breaded Tilapia Po’ Boy Sandwich with Cajun Mayo
Just imagine biting into a crispy, golden piece of tilapia tucked into a soft roll, slathered with spicy Cajun mayo—it’s the kind of sandwich that makes you forget all your troubles. This Breaded Tilapia Po’ Boy is quick to whip up and packed with flavor, perfect for a weeknight dinner or a weekend treat. Let’s get cooking!
Ingredients
– Tilapia fillets – 4 (about 1 lb)
– Flour – ½ cup
– Cornmeal – ½ cup
– Egg – 1
– Milk – ¼ cup
– Cajun seasoning – 1 tbsp
– Mayonnaise – ½ cup
– Hot sauce – 1 tsp
– French bread – 4 small rolls
– Lettuce – 1 cup, shredded
– Tomato – 1, sliced
– Vegetable oil – ½ cup
– Salt – ½ tsp
Instructions
1. Preheat a skillet over medium heat and add vegetable oil, heating it to 350°F (use a thermometer for accuracy).
2. In a shallow bowl, whisk together the egg and milk until fully combined.
3. In another bowl, mix the cornmeal, flour, ½ tbsp Cajun seasoning, and salt.
4. Dip each tilapia fillet into the egg mixture, letting excess drip off, then coat evenly in the cornmeal mixture. Tip: Press the coating gently to help it stick.
5. Carefully place the breaded fillets into the hot oil and fry for 3–4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan—fry in batches if needed.
6. Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
7. In a small bowl, stir together mayonnaise, hot sauce, and the remaining ½ tbsp Cajun seasoning to make the spicy mayo.
8. Slice the French rolls open and spread a generous layer of Cajun mayo on both sides.
9. Layer the fried tilapia, shredded lettuce, and tomato slices inside each roll. Tip: Lightly toast the rolls for extra crunch.
Heavenly, right? The tilapia stays juicy inside its crispy shell, while the Cajun mayo adds a kick that balances the fresh veggies. Serve it with extra hot sauce on the side or a pile of sweet potato fries for the full experience.
Breaded Tilapia Nuggets with Spicy Ranch Dip
Ready for a crispy, flavorful bite that’s perfect for weeknights or game day? These breaded tilapia nuggets are quick to make and pair perfectly with a spicy ranch dip. You’ll love how easy they come together!
Ingredients
Tilapia fillets – 1 lb
Flour – ½ cup
Egg – 1
Panko breadcrumbs – 1 cup
Paprika – 1 tsp
Garlic powder – ½ tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – ¼ cup
Ranch dressing – ½ cup
Hot sauce – 1 tbsp
Instructions
1. Cut the tilapia fillets into 1-inch nuggets. Pat them dry with a paper towel to help the breading stick better.
2. In a shallow bowl, mix the flour, paprika, garlic powder, salt, and black pepper.
3. In another bowl, beat the egg.
4. Place the panko breadcrumbs in a third bowl.
5. Dredge each tilapia nugget in the flour mixture, then dip it in the egg, and finally coat it in the panko, pressing lightly to adhere.
6. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
7. Fry the nuggets in batches for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan for even cooking.
8. Transfer the cooked nuggets to a paper towel-lined plate to drain excess oil.
9. In a small bowl, stir together the ranch dressing and hot sauce for the dip.
Zesty and crunchy on the outside, tender and flaky on the inside—these nuggets are irresistible. Serve them with extra dip and a squeeze of lemon for a bright finish.
Breaded Tilapia Parmesan with Marinara Sauce
Oh, if you’re craving something crispy, cheesy, and downright comforting, this breaded tilapia parmesan is about to become your new go-to. It’s quick, flavorful, and pairs perfectly with a tangy marinara sauce for a meal that feels fancy without the fuss.
Ingredients
- Tilapia fillets – 4 (about 6 oz each)
- Flour – ½ cup
- Eggs – 2
- Breadcrumbs – 1 cup
- Parmesan cheese – ½ cup, grated
- Olive oil – 3 tbsp
- Marinara sauce – 1 cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat tilapia fillets dry with paper towels to ensure the breading sticks better.
- Season both sides of the fillets with salt and black pepper.
- Place flour in a shallow dish, beaten eggs in another, and mix breadcrumbs with parmesan in a third.
- Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
- Cook fillets for 2–3 minutes per side until golden brown, working in batches to avoid crowding the pan.
- Transfer fillets to the prepared baking sheet and bake for 5–7 minutes to ensure they’re cooked through (internal temp should reach 145°F).
- Warm marinara sauce in a small saucepan over low heat while the fish bakes.
- Serve tilapia topped with marinara sauce.
Here’s the best part: the tilapia stays juicy inside with a crispy, golden crust, while the marinara adds a bright, tangy contrast. Try serving it over a bed of spaghetti or with a simple arugula salad for a complete meal.
Breaded Tilapia Stir-Fry with Sesame Ginger Glaze
Perfect for a quick weeknight dinner, this breaded tilapia stir-fry with sesame ginger glaze is crispy, flavorful, and ready in under 30 minutes. You’ll love the crunch of the fish paired with that sweet-savory sauce.
Ingredients
- Tilapia fillets – 4 (about 1 lb)
- Flour – ½ cup
- Egg – 1
- Panko breadcrumbs – 1 cup
- Vegetable oil – 2 tbsp
- Soy sauce – 2 tbsp
- Honey – 1 tbsp
- Sesame oil – 1 tsp
- Fresh ginger – 1 tsp (grated)
- Garlic – 1 clove (minced)
Instructions
- Pat the tilapia fillets dry with paper towels to ensure the breading sticks.
- Dredge each fillet in flour, shaking off excess.
- Dip the floured fillets into the beaten egg, letting excess drip off.
- Coat the fillets in panko breadcrumbs, pressing lightly to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the breaded tilapia for 3–4 minutes per side, until golden brown and crispy.
- Remove the tilapia from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, reduce heat to medium and add soy sauce, honey, sesame oil, ginger, and garlic.
- Stir the glaze constantly for 1–2 minutes until slightly thickened.
- Return the tilapia to the skillet, tossing gently to coat in the glaze.
Just like that, you’ve got a dish with crispy fish, a sticky-sweet glaze, and a hint of spice from the ginger. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal.
Summary
Great news for tilapia lovers! These 18 crispy breaded recipes offer something delicious for every meal, from quick weeknight dinners to special occasions. We’d love to hear which one becomes your favorite—drop a comment below and don’t forget to share the love on Pinterest. Happy cooking!
