A delightful twist on a classic fish dish, this recipe features a crispy herb-infused crust that enhances the natural flavors of tilapia.
Prepare three bowls: one with flour, one with beaten egg whites, and one with breadcrumbs mixed with garlic powder, black pepper, salt, and chopped parsley.
Ensure the breadcrumb mixture is well combined for an even coating.
Pat the tilapia fillets dry with a paper towel. Dredge each fillet in flour, shaking off the excess.
Dry fillets help the coating adhere better.
Dip the floured fillets into the egg whites, ensuring they are fully coated.
Use a fork to handle the fillets to keep your hands clean.
Press the fillets into the breadcrumb mixture, coating both sides evenly.
Press firmly to ensure the breadcrumbs stick well.
Heat a non-stick skillet over medium heat and add half of the olive oil.
Ensure the oil is hot before adding the fillets for a crispy result.
Place the coated fillets in the skillet and cook for 4-5 minutes on one side until golden brown.
Avoid overcrowding the skillet to maintain the heat.
Flip the fillets, add the remaining olive oil, and cook for another 4-5 minutes until the fish is cooked through.
The fish is done when it flakes easily with a fork.
Serve the fillets hot with a garnish of fresh parsley and a wedge of lemon.
Serve immediately to enjoy the crispy texture.
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