Fish & Seafood, Quick Dinner

Cashew crusted Tilapia

Another nutty rendition for a humble fish.  As you all might have figured out by now, I love fish and I will search high and low to find variations in a fish recipes.  This one comes from the same New England cookbook that I got at Newport, RI (refer to previous post on Parker house scrod).  There was an additional sauce to this meal, it was a rum butter sauce, but I decided to keep it heathy and just have a side salad.  Cashews are rich and buttery anyway.  SO this is what you will need.


Tilapia fillets, the fresher the better–try not to use the frozen ones for this recipe.

eggs, flour, salt and pepper for the breading station

Crushed cashews, enough to coat you fish.


Pat dry the fish fillets and dip in flour (seasoned LIBERALLY with salt and pepper) and then move on to  the egg wash.  I season the egg wash too.

Then dip the fish in the crushed cashews.

Bake in a 375F preheated oven till the crust is golden and fish is cooked through.  My fillets were pretty thick, so it took 20 mins–cook time will vary according to size of the fillets.

Serve hot with your choice of side !!

Note: I know I did not include precise measurements for the ingredients, but as you can see, it is a basic breading station so the amount eggs, flour etc needs to adjusted/estimated according to your taste and amount of fish you are cooking.

8 thoughts on “Cashew crusted Tilapia”

  1. I usually avoid tilapia because it lacks flavor, but I’m loving the nutty coating you’ve used here. Might just lead me back to the white fish. Nice post!


  2. I think my kiddos would like this recipe. It would be a good way for them to be introduced to a “chaper” fish, since their current favorites are grouper, tuna, and swordfish. Thanks for an excellent idea.


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