Parmesan and Cornmeal Crusted Fish Fillets
Crisp, golden, and irresistibly flavorful, these Parmesan and Cornmeal Crusted Fish Fillets make the perfect quick and satisfying weeknight dinner. Combining the nutty richness of freshly grated Parmesan cheese with the rustic crunch of cornmeal, this coating transforms tender fillets of tilapia, cod, or haddock into a culinary delight. Seasoned with garlic powder, paprika, and black pepper, the crust delivers a burst of flavor with every bite, while a quick pan-fry in olive oil ensures a beautifully crispy finish. Ready in just 30 minutes, this dish pairs wonderfully with a squeeze of fresh lemon for a zesty touch. Ideal for seafood lovers, this easy recipe is a delicious blend of textures and flavors the whole family will adore!
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Recipe Information
Ingredients
- 4 pieces Fish fillets (such as tilapia, cod, or haddock)
- 0.5 cups Parmesan cheese, finely grated
- 0.5 cups Cornmeal
- 0.25 cups All-purpose flour
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 3 tablespoons Olive oil or vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
In a shallow bowl, mix together the Parmesan cheese, cornmeal, all-purpose flour, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, whisk the eggs and milk together until well combined.
Dip each fish fillet into the egg mixture, making sure it's fully coated, then press it into the Parmesan and cornmeal mixture, covering both sides of the fillet evenly. Shake off any excess coating.
Heat the olive oil in a large nonstick skillet over medium heat. Once the oil is hot, carefully place the coated fish fillets into the skillet.
Cook the fish for 3-4 minutes on one side until golden brown and crispy. Flip the fillets and cook for an additional 3-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork.
Remove the fish from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Serve the Parmesan and cornmeal-crusted fish fillets with lemon wedges on the side for a bright, zesty garnish.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.8 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 1496 mg | 115% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2259 mg | 48% | |
*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.
