Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • ½ cup (65g) Gluten-free all-purpose flour
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 2 large (100g) Eggs, beaten
  • 1 tbsp (15ml) Water or unsweetened almond milk
  • 1 cup (100g) Gluten-free panko or breadcrumbs
  • ¼ cup (25g) Finely grated Parmesan cheese
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Smoked paprika
  • ½ tsp (3g) Salt
  • 2 tbsp (30ml) Olive oil or melted butter

Instructions:

  1. Use paper towels to pat 4 tilapia fillets completely dry.
  2. Set up the breading station: In bowl 1, whisk GF flour, salt, and pepper; in bowl 2, whisk eggs and water until smooth; in bowl 3, combine GF breadcrumbs, Parmesan, garlic powder, paprika, and salt.
  3. Place a wire rack inside a rimmed baking sheet and preheat the oven to 425°F (218°C).
  4. Lightly press each fillet into the GF flour, shaking off any excess to ensure a light dusting.
  5. Submerge the floured fillet into the egg wash, ensuring every inch is covered.
  6. Lay the fillet into the breadcrumb mixture and firmly press the crumbs into the fish with the palm of your hand to create a dense, even layer.
  7. Arrange the breaded fillets on the wire rack.
  8. Lightly brush the tops of the fillets with olive oil or melted butter.
  9. Bake for 10–12 minutes until the crust is mahogany-colored and the fish flakes easily with a fork.