{"id":328,"date":"2021-06-05T12:00:40","date_gmt":"2021-06-05T12:00:40","guid":{"rendered":"https:\/\/kattypem.com\/ramens-recipes\/?p=328"},"modified":"2022-10-12T23:35:42","modified_gmt":"2022-10-12T23:35:42","slug":"breaded-tilapia-with-garlic-and-parmesan","status":"publish","type":"post","link":"https:\/\/kattypem.com\/ramens-recipes\/2021\/06\/05\/breaded-tilapia-with-garlic-and-parmesan\/","title":{"rendered":"Breaded Tilapia with Garlic and Parmesan"},"content":{"rendered":"<p>Tilapia is mainly a fresh water fish that is lean, flakey when cooked and has a very light muddy taste. To get rid of the potential muddy and fishy smell, I added lemon and various spices in this recipe.<\/p>\n<p>Breaded tilapia is the most requested dish in our household as a weekend meal. Most of the fish menus I make are usually baked but for this kind of fish, I decided to fry it. Frying maybe not the healthiest option for a cooking process but as long as you do not eat this everyday, I think you will be fine.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-329 aligncenter\" src=\"https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3338-scaled-300x168.jpg\" alt=\"\" width=\"952\" height=\"533\" srcset=\"https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3338-scaled-300x168.jpg 300w, https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3338-scaled-768x431.jpg 768w\" sizes=\"auto, (max-width: 952px) 100vw, 952px\" \/><\/p>\n<p>I usually pair the dish with baked potatoes, roasted asparagus and cherry tomatoes. Left over breaded tilapia is great for fish sandwiches as well. It also tastes great with a homemade tartar sauce to go with it!<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Prep Time:<\/strong> 30 minutes<\/p>\n<p><strong>Cooking Time:<\/strong> 10 minutes<\/p>\n<p><strong>Serves:<\/strong> 4<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><em><strong>\u00a0 \u00a0 \u00a0 \u00a0Breading mix<\/strong><\/em><\/p>\n<ul>\n<li>2 tbsp. parmesan cheese &#8211; grated<\/li>\n<li>\u00bd tsp. salt<\/li>\n<li>1 tbsp. fresh parsley &#8211; finely chopped<\/li>\n<li>1 tsp. Cayenne powder<\/li>\n<li>1 tsp. paprika powder<\/li>\n<li>1 tsp. garlic powder<\/li>\n<li>\u00bd cup plain bread crumbs<\/li>\n<li>\u00bd tsp. ground black pepper<\/li>\n<\/ul>\n<p><em><strong>\u00a0 \u00a0 \u00a0Coating Mix<\/strong><\/em><\/p>\n<ul>\n<li>2 eggs &#8211; beaten<\/li>\n<li>1\/3 cup flour<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>1\/3 cup cooking oil- for frying<\/li>\n<\/ul>\n<p><em><strong>\u00a0 \u00a0 \u00a0For fish marinade:<\/strong><\/em><\/p>\n<ul>\n<li>2 tbsp. fresh lemon &#8211; juiced<\/li>\n<li>\u00bd tsp. ground black pepper<\/li>\n<li>2 cloves fresh garlic &#8211; finely chopped<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions<\/strong><\/p>\n<p><em><strong>\u00a0 \u00a0 \u00a0To marinade:<\/strong><\/em><\/p>\n<ol>\n<li>Wash the fish thoroughly. Pat to dry using paper towel or kitchen towel.<\/li>\n<li>Finely chop the fresh garlic. Set aside.<\/li>\n<li>Put the tilapia in a shallow dish. Add lemon juice, ground black pepper and minced garlic. (Make sure all the fillets are covered with the marinade ingredients) Marinade for 20 minutes covered.<\/li>\n<\/ol>\n<p><em><strong>\u00a0 \u00a0 \u00a0 Breading mix:<\/strong><\/em><\/p>\n<ol>\n<li>In a separate wide shallow dish, combine bread crumbs, grated parmesan cheese, garlic powder, cayenne pepper, paprika, garlic powder, ground black pepper, salt and finely chopped parsley.<\/li>\n<\/ol>\n<p><strong>Preparation:<\/strong><\/p>\n<p>1. Arrange in a line three wide shallow dishes. Put the flour in first, beaten eggs in second and breading mix in third.<\/p>\n<p>2. Working with one fillet at a time, cover it with flour and shake off the excess. Then, dip the fillet in the egg and coat it with the breading mix.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-331\" src=\"https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3329-scaled-300x168.jpg\" alt=\"\" width=\"544\" height=\"305\" srcset=\"https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3329-scaled-300x168.jpg 300w, https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3329-scaled-1024x575.jpg 1024w, https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3329-scaled-768x431.jpg 768w\" sizes=\"auto, (max-width: 544px) 100vw, 544px\" \/><\/p>\n<p><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Note:<\/strong> In this recipe, I cut the fillet in half.<\/p>\n<p>3. Set aside each fillet on a plate as you complete the dredging process.<\/p>\n<p>4. Heat the cooking oil over medium in a wok or any \u00bc deep inch skillets.<\/p>\n<p>5. Fry tilapia fillet about 2 minutes each side depending on how thick the fish is<\/p>\n<p>or until it looks crispy and golden brown.<\/p>\n<p>6. Let fillet cool for a minute on a plate with a paper towel to allow excess oil to bead off.<\/p>\n<p>7. Put on your serving plate, squeeze some fresh lemon on top. Serve immediately and enjoy!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tilapia is mainly a fresh water fish that is lean, flakey when cooked and has a very light muddy taste. To get rid of the potential muddy and fishy smell, I added lemon and various spices in this recipe. Breaded <a href=\"https:\/\/kattypem.com\/ramens-recipes\/2021\/06\/05\/breaded-tilapia-with-garlic-and-parmesan\/\"> Read more&#8230;<\/a><\/p>\n","protected":false},"author":2,"featured_media":330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts\/328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/comments?post=328"}],"version-history":[{"count":5,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts\/328\/revisions"}],"predecessor-version":[{"id":579,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts\/328\/revisions\/579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/media\/330"}],"wp:attachment":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/media?parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/categories?post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/tags?post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}