Cashew Encrusted Tilapia
Elevate your seafood game with this irresistibly crunchy and flavorful Cashew Encrusted Tilapia—a perfect harmony of texture and taste! Tender tilapia fillets are coated in a golden crust made from finely chopped raw cashews, panko breadcrumbs, and Parmesan cheese, delivering a delightful nutty flavor with every bite. A quick dredge in seasoned flour and a creamy egg wash ensures a beautifully crisp coating that’s pan-seared to perfection before finishing in the oven. This dish is as easy as it is elegant, with just 15 minutes of prep time and bold seasoning from a hint of paprika and garlic powder. Serve it with a squeeze of fresh lemon for a zesty finish, and pair it with your favorite side dishes for a restaurant-quality meal at home. Perfect for weeknight dinners or special occasions, this recipe is a must-try for seafood lovers craving a unique twist.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 cup Raw cashews
- 0.5 cup Breadcrumbs (panko preferred)
- 0.25 cup Parmesan cheese, grated
- 2 large Eggs
- 0.33 cup All-purpose flour
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 0.25 teaspoon Garlic powder
- 3 tablespoons Olive oil (for cooking)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the raw cashews until they are finely chopped—but not turned into a paste. They should resemble slightly coarser breadcrumbs.
In a shallow dish, combine the chopped cashews, breadcrumbs, and grated Parmesan cheese. Mix well and set aside.
In another shallow dish, whisk together the eggs and milk to create an egg wash.
On a third plate, combine the flour, salt, black pepper, paprika, and garlic powder. Mix thoroughly.
Pat the tilapia fillets dry with paper towels to remove any excess moisture.
Dredge each tilapia fillet in the seasoned flour, ensuring it's evenly coated on both sides. Shake off any excess flour.
Dip the floured fillet into the egg wash, coating it completely.
Press the fillet into the cashew-breadcrumb mixture, gently pressing down to ensure a thick, even crust forms on both sides.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Once hot, add the crusted tilapia fillets to the pan. Cook for about 2 minutes per side, or until the crust is golden brown.
Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the tilapia is cooked through and flakes easily with a fork.
Remove the fillets from the oven and let them rest for 2-3 minutes before serving.
Serve the cashew-encrusted tilapia with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.3 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 452 mg | 35% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2726 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
