Apparently I’m in to crusting things lately! Yesterday with the Jalapeno Kettle Chip Crusted Chicken and now today with this…

The truth is, crusting food in some sort of coating is UH.MAZING (Not to mention super fast and easy). Dinner on the table in 30-40 minutes (including prep time)?! Yes. Please.

Yesterday we went with chicken… and today – FISH! The Potato Parmesan and Chive crust is KILLER. It’s pretty much like a cheesy tater-tot crust! Sound amazing? Well, that’s because it is!

Serve these babies with a squeeze of fresh lemon juice and some extra chives and parmesan, and call. it. a. day! Or if you have a quirky palate like that of my husband, you might like ketchup with yours (gross!). Although, he swears by it and claims it’s like eating grown-up fish sticks! haha

Whatever floats your boat.

So I thought it’d be nice to group together my other recipes involving the crusting method! Turns out I have quite the growing recipe collection! Some fish, some chicken, and even one pork… just know that you can always swap out your proteins (Note that chicken takes longer to cook through that fish does- you may want to finish it in the oven!)!

Macadamia & Coconut Crusted Tilapia w/ Mexican Pesto

Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

Coconut Plantain Crusted Fish

Jicama Lime Crusted Snapper with Garlic Key Lime Dressing

Parmesan Panko Crusted Chicken with Lemon Butter Sauce

Crispy Baked Chicken with Citrus Teriyaki

Crispy Honey Mustard Chicken

Cashew Panko Chicken Tenders with Polynesian Sauce

Ritz Cracker Chicken

Pork Schnitzel with Cider Braised Red Cabbage


Print Save

Potato Parmesan & Chive Crusted Tilapia

Yield: 3-4 servings

Prep Time: 15-20 minutes

Cook Time: 8-10 minutes

Total Time: 25-30 minutes

A new way to prepare fish that will impress your guests!


For the Fish:
1 pound tilapia
1 large baking potato, shredded (uncooked)
2-3 tablespoons chopped chives
1/2 cup freshly shaved (or shredded) parmesan
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 tablespoons olive oil
2 tablespoons butter

For Garnish:
lemon, garnish
chive, garnish
parmesan, garnish


Place the shredded potato in a towel and squeeze as much of the liquid out as you can. Place in a rimmed dish and toss together with the parmesan and the chives. In a second dish, combine the flour, salt and pepper. In a third dish, whisk together 2 eggs.

Preheat 1 tablespoon oil and 1 tablespoon butter in a large non-stick skillet over medium high heat. When it's good and hot, dredge the tilapia into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4") of the shredded potato into the hot pan, trying to match the size of the fish filet as best as possible. Place dredged and egg washed fish on top of the potato "bed".

Cook for about 4 minutes (should have a nice golden crust), and then lift fish with a spatula. While holding fish with the spatula, add the remaining butter and oil (if needed). Once it's good and hot, add another thin layer of the shredded potato mixture to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shredded potato and allow to finish cooking (about 4-6 minutes depending on fish size).

Once golden on both sides, remove from pan and allow to rest for 2 minutes before serving (allowing the heat to finish the last bit of cooking). Garnish with fresh lemon juice, chives, and parmesan cheese. DELICIOUS.