Crispy Baked Tilapia

baked tilapia

I have very limited experience with cooking fish. That is to say, I can count on one hand the times I’ve cooked it myself.

It isn’t that we don’t like fish, we do. I love fish, raw or cooked (sushi!). I guess I’ve just been afraid I’d mess it up. Don’t ask my why that fear would paralyze me from trying fish, when I’ve tried and succeeded on so many other dishes (and failed on some, sure).

When we were on vacation last month at the Outer Banks we ordered out one night, we got fish and chips. Nothing beats fresh seafood; and nothing beats fresh seafood subsequently battered and fried to golden deliciousness. After that very satisfying meal I made up my mind to finally get over whatever was holding me back and just get on with it; cook the fish and if I fail so be it, but try it!

As you can see from the results in these photos, I didn’t do too bad. In fact, I’d say I did pretty darn good. How do I know? Rachel went back for seconds. Success!
baked talapia


Fish is pretty healthy. Frying, while delicious, is not healthy. This recipe achieves that crisp fried taste by double dredging the fish in flour and crushed corn flakes, then baking. I could have been exciting and cooked up some fresh “chips” to go with this too, ala some sweet potatoes, but it was a week night and we were eager to get dinner on the table. We went with frozen tater tots and corn on the cob.

Our first blogged foray into fish was a success. Now we have our eyes set on finding a tasty salmon recipe. Have any you’d like to share?


Crispy Baked Tilapia


  • 1 pound tilapia fillets (I got 2- 1/2 pound fillets which I sliced in half, for 4-1/4 pound fillets)
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg
  • 1 1/4 cups cornflake crumbs, crushed
  • 1 tablespoon fresh flat leaf parsley, coarsely chopped


  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
  2. Mix flour, salt, pepper in a shallow bowl. Whisk the egg in another shallow bowl. Spread the cornflake crumbs and parsley in a third shallow bowl.
  3. Dip tilapia in the egg, then the flour. Take the now floured piece and put in back into the egg, then press into the corn flake crumbs enough to adhere. Lay on baking sheet. Repeat with the remainder of the tilapia.
  4. Bake fish on lower rack for 10 - 12 minutes, until fork tender and cooked through. Serve with a quartered lemon and french fries.

baked tilapia


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