Before wheat allergies came into our lives, we liked to buy the parmesan crusted tilapia you can get at Sam’s Club. I’ve tried tilapia quite a few ways since then, but none of us enjoyed it very much. Until today.
While this isn’t an exact replica of the Sam’s Club stuff, it’s every bit as delicious and also very easy to make. If you do things right, you’ll have no cleanup. If you’ve been reading my blog, you may have noticed I’m something of a lazy cook-I rarely mix ingredients separately and cut every corner I can without cutting quality.
So here’s a tip for ya: when breading meat, use paper plates for the milk/egg and breadcrumbs. When you’re done, toss it in the garbage and voila! No mess, no dishes.
Parmesan Crusted Tilapia
*gluten-free *soy-free *oat-free *egg-free
- You can use pre-grated parmesan, just be sure it’s finely grated.
- 1/2 cup Ian’s gluten free tortilla crumbs (or gluten free bread crumbs)
- 1/4 cup freshly grated parmesan cheese
- 1/8 tsp garlic powder
- 1/4 tsp dried basil
- pepper/salt to taste (I put a few dashes of pepper, no salt)
- 1/3 cup buttermilk
- 1/2 T butter, melted
- 3 tilapia fillets (about 12 oz total)
- Preheat oven to 425°.
- Combine tortilla crumbs, parmesan, garlic powder, basil, and pepper/salt on a shallow plate, or a paper plate with a lip. Stir until all ingredients are distributed evenly.
- Stir buttermilk and butter together in another plate with a fork until combined.
- Dip both sides of tilapia fillet in buttermilk mixture.
- Transfer to tortilla crumbs and turn to coat. Press crumbs evenly over both sides so fish is completely covered.
- Repeat with remaining fillets.
- Place tilapia on prepared baking sheet and bake for 15-20 minutes. Fish should flake easily. I baked mine for 20.
- Serve with potatoes or rice and a side of tartar sauce.