Tilapia Francaise

Name: Tilapia Francaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 oz.) Tilapia fillets; white flour (for dredging); 2 XL eggs; 2 Tbsp. Parmesan cheese; 5 Tbsp. light cream; 2 Tbsp. thinly sliced scallions; 4 Tbsp. oil and/or butter (for sauteing); 1 Tbsp. flour; 1/2 c. sliced mushrooms; 1/2 c. white wine; 4 Tbsp. butter; 1 lemon, juiced

Eats Now Editorial Team · 397 kcal · Seafood

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Tilapia Francaise – a delicious recipe with Tilapia fillets, white flour, eggs, Parmesan cheese, light cream, scallions. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 (6 oz.) Tilapia fillets
white flour (for dredging)
2 XL eggs
2 Tbsp. Parmesan cheese
5 Tbsp. light cream
2 Tbsp. thinly sliced scallions
4 Tbsp. oil and/or butter (for sauteing)
1 Tbsp. flour
1/2 c. sliced mushrooms
1/2 c. white wine
4 Tbsp. butter
1 lemon, juiced

1
Combine eggs, Parmesan cheese, 2 tablespoons cream and scallions; mix well. Heat 4 tablespoons oil and/or butter in saute pan. Coat fillets lightly in flour. Dip in egg mixture, back in flour and again in egg. Place in hot oil and cook until golden brown over medium heat, approximately 3 to 4 minutes per side. Keep fillets warm in oven.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (6 oz.) Tilapia fillets, white flour (for dredging), 2 XL eggs, 2 Tbsp. Parmesan cheese, and more.

Yes, Tilapia Francaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
397 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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