Looking for a seafood dish that’s both elegant and easy to prepare? This Pecan-Crusted Tilapia transforms mild, flaky tilapia into a restaurant-worthy meal with a delightfully crunchy nutty crust. I’ll show you exactly how to achieve that perfect golden-brown coating while keeping the fish tender and moist.
Ingredients:
- Main Ingredients:
- 4 tilapia fillets (6 oz each)
- 1 cup finely chopped pecans
- ½ cup breadcrumbs (plain or panko)
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- Optional Additions:
- Lemon wedges for serving
- Fresh parsley for garnish
- Tartar sauce or remoulade
- Pro Tips:
- Pat fish completely dry before coating for better crust adhesion
- Substitute tilapia with cod or halibut if preferred
- Allergy note: Contains tree nuts (pecans), eggs, and wheat
Step-by-Step Instructions:
- Prepare the Coating Station (10 mins)
- Set up three shallow dishes:
- Dish 1: Mix flour with ¼ teaspoon salt and pepper
- Dish 2: Beat eggs until smooth
- Dish 3: Combine pecans, breadcrumbs, paprika, garlic powder, and remaining salt
- Prepare the Fish (5 mins)
- Pat tilapia fillets completely dry with paper towels
- Check for any bones and remove if found
- Coat the Fish (10 mins)
- Dredge each fillet in flour mixture
- Dip in beaten egg, letting excess drip off
- Press firmly into pecan mixture on both sides
- Pro tip: Use one hand for dry ingredients and other for wet to avoid sticky fingers
- Cook the Fish (8-10 mins)
- Heat olive oil in large skillet over medium heat
- Cook 3-4 minutes per side until golden brown
- Fish should flake easily with fork when done
Key Details:
Total Time: 35 mins (Prep: 25 mins | Cook: 10 mins)
🍽️ Servings: 4 people
🔥 Calories: ~350 per serving
⚙️ Equipment: Large skillet, 3 shallow dishes, paper towels, fish spatula
Pro Tips & Variations:
- For extra crunch, toast pecans before chopping
- Use a non-stick skillet if available
- Don’t overcrowd the pan – cook in batches if needed
- Test oil temperature by dropping a few breadcrumbs – they should sizzle gently
Storage Instructions:
Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-12 minutes to maintain crispiness.
Frequently Asked Questions:
Q: Can I bake this instead of pan-frying?
A: Yes! Bake at 400°F for 12-15 minutes, spraying with oil first for better browning.
Q: How do I know when the fish is done?
A: The fish should flake easily with a fork and reach an internal temperature of 145°F.
Q: Can I make this nut-free?
A: Replace pecans with extra breadcrumbs or crushed cornflakes for a nut-free version.
Pecan-Crusted Tilapia
Ingredients
- 4 tilapia fillets 6 oz each
- 1 cup finely chopped pecans
- ½ cup breadcrumbs plain or panko
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- Lemon wedges for serving
- Fresh parsley for garnish
- Tartar sauce or remoulade
Instructions
- Set up three shallow dishes: Dish 1: Mix flour with ¼ teaspoon salt and pepper; Dish 2: Beat eggs until smooth; Dish 3: Combine pecans, breadcrumbs, paprika, garlic powder, and remaining salt.
- Pat tilapia fillets completely dry with paper towels. Check for any bones and remove if found.
- Dredge each fillet in flour mixture, dip in beaten egg, letting excess drip off, and press firmly into pecan mixture on both sides.
- Heat olive oil in large skillet over medium heat. Cook 3-4 minutes per side until golden brown. Fish should flake easily with fork when done.
