While Kevin and I eat a lot of the same proteins, they don’t really ever get old. Time and time again I preach that the secret to that is changing up how you eat them because it tricks the mind in to thinking you’re eating an even greater variety of things.
The latest trick being my garlic and parmesan corn flake crust on our tilapia. If you’ve never added a homemade breading to a meat or fish before you’re about to learn just how simple it is.
- 2 tilapia filets
- 2 cups of corn flakes
- 1 large egg
- 1 tbsp of garlic salt
- 1/2 cup parmesan cheese
Prep and Cook
- Ensure the tilapia is completely thawed out and then pat dry with a paper towel. The dryness is key to having the breading stick.
- Add the corn flakes and parmesan in to a ziploc baggie, eliminating all extra air possible. You will then need to crunch the corn flakes until they are in much smaller, granular pieces.
- Prepare the breading ingredients in two different bowls. One for the egg and garlic salt and one for the corn flakes and parmesan. Then have your baking dish ready for the final product to go in the oven (below).
- Dip (or let soak if time allows) the tilapia in the egg and garlic mixture. This is the adhesive agent for the breading.
- Once soaked, press the tilapia in to the corn flakes and parmesean to adhere to the tilapia. Once sufficiently coated, add the tilapia to the pre-greased baking dish. If you have leftover breading, add as much as you’d like to the baking dish once all of the fish has been breaded and added.
- Cook the tilapia at 350 degrees for 15-18 minutes, or until done. Serve with a delicious kale salad and viola – another delicious, healthy meal in the books!