Crispy Pork Rind Tilapia with Creamy Lemon Parmesan Sauce

Steps

1. 1 Mix pork rind crumbs (1 cup), kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder (1/2 tsp), and dried Italian seasoning (1/2 tsp) in a shallow bowl.
2. 2 Pat the tilapia fillets (4 fillets, 6 oz each) dry with paper towels.
3. 3 Press each fillet into the pork rind mixture, coating both sides evenly and gently pressing so the crumbs adhere.
4. 4 Lightly brush the coated tilapia fillets with olive oil (1 tbsp), coating both sides.
5. 5 Preheat your air fryer to 400°F.
6. 6 Arrange the coated tilapia fillets in a single layer in the air fryer basket without overlapping.
7. 7 Air fry for 8 to 10 minutes until the coating is golden and crispy and the flesh is opaque and flakes easily with a fork, then transfer to a plate.
8. 8 While the fish cooks, melt 1 tbsp unsalted butter in a medium saucepan over medium heat.
9. 9 Add minced garlic (4 cloves) and sauté for 30 seconds until fragrant, stirring constantly.
10. 10 Add the remaining 2 tbsp unsalted butter to the saucepan.
11. 11 Pour in heavy whipping cream (3/4 cup) and bring to a gentle simmer, stirring occasionally, for 2 minutes.
12. 12 In a small bowl, whisk together cornstarch (1 tsp) and cold water (1 tbsp) until smooth.
13. 13 Remove the saucepan from heat and slowly pour the cornstarch slurry into the cream, stirring constantly until fully incorporated.
14. 14 Return to medium heat and stir for 1 minute until the sauce thickens.
15. 15 Remove from heat and stir in shredded Parmesan cheese (1/2 cup), fresh lemon juice (2 tbsp), salt (1/4 tsp), and black pepper (1/8 tsp) until smooth and well combined.
16. 16 Return the tilapia fillets to the plate or a serving dish and spoon the sauce over the top, gently turning to coat all sides.
17. 17 Serve immediately.

Source: Chef Rocky