Gluten-free Breaded Asiago Tilapia
We hadn’t had fish in a few weeks, so when I needed something that would thaw quickly for the next day, frozen tilapia filets would be perfect. When I organized the pantry recently, I found some gluten-free breadcrumbs and thought I’d give them a shot. Just in case the breadcrumbs sucked, I decided to mix in some cheese because cheese makes everything better.
I just went with a standard breading preparation that I learned from an old roommate (dip the fish or chicken in flour BEFORE dipping in egg…mind blown).
The fish turned out SO well. It was excellent reheated the next two days too! Unfortunately, even the awesome breading couldn’t convince Jenson to eat it. Oh well, maybe next time. I ate mine with Roasted Balsamic Butternut Squash with Goat Cheese and it was a perfect combination.
Note: I just reread the title of this recipe and it sounds pretty pretentious. It’s not. It’s essentially fish sticks. Super simple.
- 4 tilapia filets
- 1/2 cup gluten-free flour
- 2 eggs, beaten
- 1 cup gluten free breadcrumbs (homemade, storebought, or crushed up crackers). I used Ian's brand, see below for pic.
- 1/2 cup shredded asiago or parmesan
- favorite seasonings; I used Trader Joe's 21 Seasoning Salute, dill, rosemary, and pepper.
- Covered a baking sheet with foil and spray with nonstick cooking spray or preferred oil.
- Rinse fish in cold water and pat dry with a paper towel. Cut fish into more manageable pieces, or leave whole if you prefer. Place flour in one shallow bowl, the beaten eggs in another, and the breadcrumbs, cheese, and seasonings in a third.
- One piece at a time, dip fish lightly in flour, shake off excess. With your other hand place fish in egg and flip to coat with your other hand. Allow excess to drip off. Place fish in breadcrumb and cheese mixture and press breading onto fish. Set carefully on baking sheet (if it'll fit in your fridge, if not use a plate and transfer later). Repeat with each piece, adding more flour or breadcrumbs to the bowls if needed.
- Cover plate with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 425 degrees. Bake fish on prepared baking sheet for 20 minutes or until fish reaches 145 degrees internally.
- Once finished, carefully place on plates using a spatula. Serve with a squeeze of lemon or with tartar sauce.
Just for reference, this is what I used for breadcrumbs. I think I bought these are Fresh Thyme.