Crispy Ranch Tilapia Recipe 445

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

BAKED PARMESAN TILAPIA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
• Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.
• Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
• Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
• Transfer crumb mixture to a large resealable plastic bag.
• Gently press tilapia fillets into the flour to coat, and shake off the excess flour.
• Dip the fillets into the ranch dressing mixture.
• Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
• Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.
• Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.

CRISPY RANCH TILAPIA RECIPE - (4.4/5)

Steps:

• Preheat oven to 425 degrees F. Line a large baking pan (13 X 9 inches or larger) with foil. Place a wire rack over a baking pan, and spray rack with cooking oil spray. Set aside. Place tilapia fillet on a plate* and rub front and back with dressing, covering well. Place crumbs on a second plate* and shake to distribute crumbs evenly on plate. Place fillet on crumbs, pressing so crumbs adhere. Lift filet, shake plate again to redistribute crumbs, and turn to place second side of filet in crumbs, again, pressing so crumbs adhere. Place fillet on baking rack. (*Repeat this process with as many fillets as desired.) Bake, uncovered, until crumbs are just beginning to brown and fish is opaque in the center, about 20 to 25 minutes, depending on size of fillet. Remove from oven, place fillet on a plate with lemon and lime wedges. Serve at once, squirting fish with citrus juices to taste.

PARMESAN CRUSTED RANCH TILAPIA

Steps:

• 1. Mix mayo with dry Ranch dressing pkt.
• 2. Combine the bread crumbs and Parmesan cheese and pour onto a paper plate, set aside
• 3. Using a BBQ brush, cover the fish, on both sides, with the herb mayo {I find this easier if the fish is still partially frozen}
• 4. Dredge each piece of fish in the bread crumbs/cheese mixture & place on a greased cookie sheet {Lightly spray the top of the fish with butter flavored spray, before baking, for extra crispiness}
• 5. Bake at 375 for 8-12 minutes {thawed} or 20-25 minutes {partially frozen}
• 6. Note: When fish "flakes with a fork," it is usually a bit overcooked and may be dry. This test is better: Using your finger, press on the cooked flesh gently. When it is done, the fibers will separate in solid flakes. If the fibers fall apart, the fish has been cooked too long

CRISPY TILAPIA

Steps:

• Salt and pepper fish.
• Dust fillets with 1/3 cup of flour.
• Mix egg with buttermilk in one bowl.
• Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
• Dip all floured fish into egg then flour mixture.
• Heat oil medium-high in large pan.
• Fry, turning after 2 minutes on each side.
• Salt as soon as you take out of pan.
• Should be done in three batches.

CRISPY OVEN-BAKED TILAPIA

Steps:

• You will need 3 bowls, wide enough to dip the fish in. Drizzle a 9? x 13? pan with olive oil, spread around. In 1 bowl, put the flour and salt & pepper (mix together). In the 2nd bowl, put the eggs ~ beaten a bit. In 3rd bowl, put the Panko, paprika, garlic powder and Italian seasoning (mix together). Dip the tilapia filets in the flour, then egg, then Panko. Place the fish on the olive oil coated pan. Bake @ 450° for about 12-15 minutes, till fish is flakey and cooked through.

CRISPY TILAPIA STRIPS

Steps:

• Preheat oven to 450 degrees.
• Season fish with salt and lemon pepper. Mix mayonnaise with juice from 2 lemon wedges (about 1 tablespoon).
• To bread fish, place mayonnaise mixture, flour and panko separately on three plates. Dredge fish in flour until thoroughly coated, then in mayonnaise mixture, then in panko. Transfer breaded fish to a baking pan, drizzle with oil.
• Bake until fish strips feel firm, about 7-8 minutes. Move fish to top oven rack; broil until fish is golden brown about 1 minute (rotate baking sheet for even browning). Serve tilapia with tarter sauce and remaining lemon wedges.
• Tarter Sauce:.
• 1 cup mayonnaise, juice of 1/2 lemon, 1 tablespoon chopped capers, sweet pickle relish and minced onion. Season with dried/or fresh dill, salt and lemon pepper to taste.

CRISPY OVEN BAKED TILAPIA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Add parchment paper to a large rimmed baking sheet. Set aside.
• Whisk together the egg and the buttermilk in a large, shallow bowl. Set aside.
• Add the panko bread crumbs to a large shallow bowl and combine with the remaining ingredients: Italian seasoning mix, dried basil, garlic powder, paprika, red pepper flakes, salt and pepper. Stir to combine.
• Pat dry the fish filets, using tongs or by hand, take a fish filet, dip it into the buttermilk mixture, toss into the breadcrumb mix. Place on the prepared baking sheet. Repeat with the others.
• Ensure the breadcrumb mixture is not soggy or wet after tossing the first filets, if needed add more panko breadcrumbs. For a thicker coating, after the first round of dipping, dip each fish filet again into the buttermilk mixture and breadcrumb mixture. In that case the panko breadcrumb quantity should be doubled.
• Bake for 12-15 minutes or until the coating is golden brown and fish is fork tender. Spray with cooking spray mid baking for the coating to have a shiny, golden brown color.
• Remove from oven, lightly squeeze some lemon juice onto the fish filets and garnish with parsley. Serve with lemon aioli and lemon wedges on the side.