Parmesan-Crusted Tilapia

Not bad - very easy. Will heat the oil a little longer next time to make sure it's hot enough (otherwise your fish will be difficult to flip, even in a non-stick pan).

This was a super easy and delicious recipe. I'm a little scared of cooking fish, but saw this and it was ingredients I like. I used my Seafood Watch app at my local grocery stores fish counter and they had a best choice tilapia, very mild and it cooked up wonderfully. I served it over brown rice with some broccoli. Since I would like to have my family eat more fish, and this was a sustainable choice, it's going in my meal rotation.

My family loved the fish. I trim the dark red parts off my Tilapia. I cut the fish into, length ways, which makes for more pieces of fish. If you do this give yourself a bit more panko and parmesan. Also, I did not get the oil hot enough in the first batch. The second batch was much crispier when I heated up the oil. Very simple to make.

I like this recipe - it is quick and easy to prepare. Tonight was the second time I made it and, learning from the first time, I seasoned my fish before I dipped it in the egg. It seemed all the seasoning had ended up in the bottom of the dish instead of mixed in with the Panko. So I seasoned the fish, dipped it in egg, then Panko and into the skillet. I agree with the other reviewer...it needs "something" - tonight it was paprika in addition to the salt and pepper but I really like her idea of using cumin for fish tacos. Neither time did I use the Parmesan as I simply didn't want to take the time to grate it and we didn't miss it.

Prepared this exactly as directed and my family enjoyed it, with the Roasted Fingerling Fries; however, we felt it lacked something -- additional salt? garlic or garlic salt? red pepper? The potatoes were plenty salty enough, so that took care of the salt need for tonight. I will definitely prepare this recipe again and try adding something for a little extra kick. If preparing for use in fish tacos, I recommend adding some seasonings, such as cumin and/or chili powder, to the panko mixture, and possibly omiting the Parmesan. (We did not really taste the Parmesan, which is actually a good thing -- my teenager liked the fact that the tilapia tasted like fish, rather than Parmesan cheese. I agree.) The Parmesan probably contributed to the crunchiness of the coating, however, and helped hold it all toether. Looking forward to reading additional reviews and learning from the experiences and suggestions of others -- one of the best things about MyRecipes.com!