Panko Chile Crisp Tilapia

Tilapia & Seasoning:

• 4 (4 oz) Sea Best Tilapia Fillets
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp onion powder
• 1 tsp ground black pepper

Panko Topping:

• 2 cups panko breadcrumbs
• 3/4 cup grated Parmesan cheese
• 1 tbsp butter, melted
• 2 tbsp chili crisp
• Salt and black pepper, to taste

For Serving:

• Fresh parsley, chopped
• Lemon wedges

1. In a small bowl, combine the salt, chili powder, cumin, paprika, onion powder, and black pepper.
2. Pat the tilapia fillets dry with a paper towel. Rub both sides with olive oil, then coat evenly with the spice mix.
3. Cover and refrigerate for 30 minutes to allow the flavors to develop.
4. Preheat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
5. In a mixing bowl, stir together the panko, Parmesan, melted butter, chili crisp, salt, and pepper until evenly moistened.
6. Heat a skillet with a light drizzle of oil over medium-high heat.
7. Sear each fillet for 1–2 minutes per side, just to build a light crust. Transfer fillets to the prepared baking sheet.
8. Spoon the panko mixture onto the top of each fillet, pressing gently to form a crust.
9. Bake for 12–15 minutes, or until the crust is golden and the fish flakes easily with a fork.
10. Transfer fillets to plates. Sprinkle with chopped parsley and serve with lemon wedges for a bright finish.

Tips:

• Make it a meal: Serve with herbed rice, roasted vegetables, or a fresh cucumber salad.
• Air fryer variation: You can also air fry at 380°F for about 8–10 minutes, depending on thickness.