Very good, and easy to make. I only had the Ritz crackers that are pretzel on one side, and only about half the parm, but I used more garlic powder than called for (personal preference) and added freshly ground pepper to the cracker mix. Will make this again.
This is a great way to fix tilapia. Per another reviewer, I added the olive oil to the crumbs to moisten them and they did stick well on the fish. The seasonings were just right and the parmesan cheese added a delicious flavor.
I cheated and used panko instead of Ritz, but it worked out beautifully! We are fortunate in Florida to have access to fresh tilapia year round, and this is a marvelous way to make it! I don't even bother using my big oven when it is really hot, I just pop these in my toaster oven, broil for a couple minutes to make them extra crispy right at the end, and it's done. I serve with asparagus tips and a citrus salad. Very easy recipe, and very delicious.
So easy, and delicious! Making it again tonight!
This recipe went above and beyond my expectations. The fish were full of delicious, juicy flavors that I just couldn't get enough. This was also a very simple, quick dinner to make. All I had to do was make a side dish and boom! a fantastic meal was made. I'd recommend this to anyone!
Loved it, and the parm crispies were a nice bonus.
This is a wonderful way to spice up a rather bland tasting fish. The seasonings are just right. I personally add Old Bay seasoning but that is a personal choice. Broiling the fish keeps it a healthy meal.
I have to say this is the best fish I've ever eaten that didn't come from a restaurant (Cracker Barrel Lemon Pepper Rainbow Trout I'm looking at you). I serve meals to very picky eaters - 9, 5, & 3 and they went back for seconds. This will become a staple in my recipe box! Thank you. Food.com for a delightful dinner experience!
YUMMY...My children(ages 4&1) LOVED it even though I tweaked it a little I used coconut oil with lemon juice..came out soooo juicy and super good. Also I used club crackers. Def a staple in my cookbook