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Pecan-Crusted Tilapia

This Pecan-Crusted Tilapia transforms mild, flaky tilapia into a restaurant-worthy meal with a delightfully crunchy nutty crust.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350 kcal

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.