Parmesan Tilapia

I thought I would give you a chance to try out homemade breadcrumbs on this crispy coated tilapia. Last night I was making a different recipe with breadcrumbs and I alway underestimate how much time it takes for bread to get dry on the counter. I resorted to what I normally do, use them when they are still soft. They still grind up in the food processor and my coating still turns out crispy because of the frying and oven time. So if you don't plan ahead enough like me, don't sweat it. It will still turn out.

Parmesan tilapia is a treat in our home. I am not a big fish eater or cook. Tilapia is actually the only fish I have ever purchased and this is the only way I prepare it. I know, I need to branch out a little. I like using tilapia because it is reasonably priced, easy to prepare, and isn't fishy tasting.

We all love this, but the kids get extra excited about it. David used to call it tender chicken. I think especially young children like the texture of fish because it isn't hard to chew. The crispy coating on the outside is what makes it special.

Recipe

1 lb tilapia* 

1 large egg

crumb coating (recipe follows)

olive oil

Crumb Coating: 
1 3/4 c bread crumbs
1/4-1/3 c grated parmesan cheese

2 tsp basil

1/2 tsp garlic salt

ground pepper to taste

Combine all ingredients for crumb coating in a food processor.

Directions for making fish:

Dry thawed fish on both sides with a paper towel. Salt and pepper fish. Whisk egg with a splash of water in a shallow dish. Pour the crumb mixture in another shallow dish.

Using tongs, dip dry tilapia in the crumb coating first,** shake off excess crumbs. Next dip the fish in the egg, and then back into the crumb coating. The second time it is in the crumb coating, cover and press the crumbs into the fish until completely covered on both sides.

While holding the fish with the tongs, gently shake any excess crumbs from the fish. Place fish in a preheated skillet coated with olive oil over medium heat. Brown on both sides and transfer to a baking sheet topped with a cooling rack.

Continue process with the rest of the fish. You may need to add additional olive oil to the skillet as you add more fish. Once all of the fish are coated and browned, put the baking sheet of fish into a 350 degree oven for about 10 minutes or until the fish flakes easily with a fork.

ADDITIONAL NOTES:

• *In order to get the best nutritional bang for my buck, I only serve one pound of tilapia to my family. This is not a real filling meat, so I add extra sides to help fill everyone up.
• **Starting with the crumb coating will allow the egg to stick to the fish. There will be very little crumb coating on the fish at this point and that is good. It is just enough to make the egg stick to the fish.