Zesty Crumbed Fish Fillets

    Zesty Crumbed Fish Fillets

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    432 people made this

    This recipe uses dry salad dressing mix to give the crumb coating of the fish a little extra zing. Great for the midweek meal.

    Serves: 4 

    • 3/4 cup bread crumbs
    • 1 (30g) packet dry ranch-style dressing mix
    • 2 1/2 tablespoons vegetable oil
    • 500g tilapia fillets
    • 2 teaspoons butter

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then coat in the bread crumbs.
    2. Melt the butter in a frypan over medium heat. Place the fillets in the frypan and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
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    Reviews in English (435)


    My husband and I loved this recipe! I hate to be that annoying I-changed-everything-in-the-recipe person - but I did make a few changes. To the bread crumb/ranch mixture I added coarse ground pepper and crushed red pepper flakes (my husband is Cajun and loves hot food). We aren't fans of frying so we baked ours on 375 for 25-30 minutes. Will definitely be adding this to our dinner rotation.  -  04 Dec 2007  (Review from Allrecipes USA and Canada)


    This recipe was fantastic! I took the advice of a few others and changed it a little bit though. I dredged the fish in flour, then egg whites, then the breading mixture (bread crumbs & ranch mix only). And instead of frying it, I sprayed a baking dish with Pam and baked it. It turned out wonderfully. My boyfriend even rated it top 5 meals I've ever made!  -  06 Mar 2007  (Review from Allrecipes USA and Canada)


    This was SOOO GOOD! And very easy and quick to make! The only thing I did differently was to bake it instead of frying. I baked at 400 for 25 minutes. The edges were a little too done so next time I'll only cook it for about 20 minutes. Oh and don't forget to coat your baking dish or it will stick. Definitely a keeper!  -  07 Dec 2007  (Review from Allrecipes USA and Canada)

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