AI render (FLUX) Dinner American Easy To try
Crispy Pork-Rind Tilapia with Lemon Cream Sauce Tilapia fillets breaded in seasoned pork rind crumbs and parmesan, air-fried in the oven until golden and crackling, topped with a silky lemon butter and heavy cream sauce that clings to every bite.
Prep 10 minCook 15 minTotal 25 minMakes 4 servings Cal/serv 520
× AI render (FLUX)
Ingredients Cooking for − 4 +
amounts update with you Nutrition per serving, estimated
Steps 1 Preheat oven to 425°F and line a baking sheet with parchment paper. 3 min 2 Crush the pork rinds (1 cup) into fine crumbs using a food processor or by placing in a sealed bag and crushing with a rolling pin; combine in a shallow bowl with parmesan (1/2 cup), garlic powder (1 tsp), paprika (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). 3 min 3 Place the cornstarch (2 tbsp) in a second shallow bowl. 1 min 4 Whisk together the egg (1 large) and water (2 tbsp) in a third shallow bowl to make an egg wash. 1 min 5 Pat the tilapia fillets (4 fillets) dry with paper towels and season lightly with salt and pepper. 2 min 6 Coat each tilapia fillet lightly in the cornstarch (2 tbsp), shaking off excess, then dip into the egg wash, then press firmly into the pork rind mixture, coating both sides evenly. 2 min 7 Arrange the breaded fillets on the prepared baking sheet and spray lightly with cooking spray. 1 min 8 Bake in the preheated 425°F oven for 12 to 14 minutes, until the crust is golden and crispy and the fish flakes easily with a fork. 12 min 9 While the fish bakes, melt the unsalted butter (2 tbsp) in a small saucepan over medium heat and add the minced shallot (1 shallot) and minced garlic (2 cloves); cook for 2 minutes until fragrant, stirring occasionally. 5 min 10 Pour in the fresh lemon juice (1/4 cup), chicken broth (2 tbsp), and dijon mustard (1 tsp); let simmer for 2 minutes. 2 min 11 Remove the saucepan from heat and stir in the heavy cream (1/2 cup) until fully combined; add salt (1/4 tsp), white pepper (1/8 tsp), and lemon zest (1 tsp), stirring gently to avoid breaking any cream. 12 Place each crispy tilapia fillet on a serving plate and drizzle or spoon the warm lemon cream sauce over the top; serve immediately. Chef's notes Fully gluten-free as written: the dredge is cornstarch, the crust is pork rinds. If you prefer a thicker sauce, whisk 1/2 tsp of cornstarch with 1 tbsp cold broth and stir it in during the final heating.
Source: Chef Rocky
Household verdict Not rated yet.
From visiting cooks Cooked this? Tick the pan, leave a star or a note: first table's open.
Added to the cookbook by Meg · Jun 7, 2026 · Last touched by Gaither · Jun 7, 2026
