Bacon-Parmesan-crusted Tilapia

Bacon-Parmesan-crusted Tilapia

Coastal Living OCTOBER 2004

  • Yield: Makes 4 servings


  • 8 bacon slices, cooked and crumbled
  • 1 1/2 cups soft breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 4 (5- to 6-ounce) tilapia fillets
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons butter, divided
  • 4 tablespoons olive oil, divided
  • Garnish: lemon wedges


Combine first 4 ingredients in a shallow dish. Set aside.

Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt and pepper, and dredge in flour. Shake off excess, dip fish into egg, and press gently into breadcrumb mixture.

Heat 2 tablespoons butter and 2 tablespoons oil in a large heavy skillet over medium heat until butter melts. Add 2 fish fillets; cook 3 minutes on each side or until golden. Repeat with remaining butter, oil, and fish. Garnish, if desired.


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Bacon-Parmesan-crusted Tilapia recipe