Crispy Cajun Breaded Tilapia
A seasoned panko crust and about 15 minutes in the oven give this Crispy Cajun Breaded Tilapia a golden, flaky crust. Serve it with steamed rice for a light and satisfying weeknight dinner.
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Getting a crispy coating on breaded fish that crunches when you bite into it can feel impossible without pan-frying. But this baked Cajun tilapia gets there with a spritz of olive oil spray after coating the fish with a thin layer of mayonnaise to bind the seasoned panko crust.
The Cajun seasoning is my own homemade Cajun Spice Blend, which is a pantry staple that I’ve been making since my years living in Louisiana. It’s the same one I use for my Crawfish Étouffée, 30-Minute Seafood Gumbo, and several other Southern recipes.
This breaded tilapia recipe gets a smoky, savory depth from the spices, which pairs well with the flaky tilapia. Serve the fish over steamed rice with a squeeze of lemon, and dinner is ready in less than 30 minutes.
Ingredients You’ll Need
Here are the ingredients you need to make Crispy Cajun Breaded Tilapia.
- Tilapia fillets — Four 4-ounce fillets, thawed. Tilapia is mild, affordable, and widely available in most grocery stores.
- Mayonnaise — The secret to a panko crust that actually sticks in the oven. Whisk it smooth before brushing it on for an even layer that coats both sides of the fish.
- Panko breadcrumbs — Panko’s larger, airier flakes are what give this crust its crunch. Standard breadcrumbs will work in a pinch but won’t deliver the same texture.
- Cajun seasoning — Mixed directly into the panko for even seasoning throughout the crust. My homemade Cajun Spice Blend mixes up in about 5 minutes with pantry spices, or you can use a store-bought mix.
- Kosher salt and black pepper — To season the fish before breading for a fully seasoned dish.
- Olive oil spray — A light spritz after the fillets have been breaded helps the panko brown evenly in the oven.
- Lemon wedges — For serving. A fresh squeeze over the fish at the table brightens everything up.
How to Make Crispy Cajun Breaded Tilapia
Preheat and prep. Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, lightly spray a wire rack with cooking spray, and place it on the prepared baking sheet.
Mix the breading. On a rimmed plate or small baking sheet, combine the panko and Cajun spice blend. Mix well.
Prep the fish. Pat the tilapia fillets dry with a paper towel. Whisk the mayonnaise until smooth, then brush a thin, even layer over both sides of each fillet. Season with kosher salt and black pepper.
Bread the fish. Press each fillet firmly into the panko mixture, coating both sides. Place on the prepared wire rack.
Spritz and bake. Lightly spray the coated fillets with cooking spray. Bake for 15 to 17 minutes, until the breading is golden and the fish flakes easily with a fork.
Serve. Plate immediately with lemon wedges on the side.
Tips for the Crispiest Baked Tilapia
- Whisk the mayo before brushing. Straight from the jar, mayonnaise can be uneven. A quick whisk smooths it out so it coats the fish in a thin, consistent layer. That will ensure the panko adheres evenly on both sides.
- Don’t skip the cooking spray. A light spritz of olive oil spray on the breaded fillets is what helps the panko turn extra golden in the oven.
- Use a wire rack. Elevating the fish allows heat to circulate underneath, keeping the breading crispy on the bottom as well as the top. If you don’t have a rack, place the fish directly on the parchment paper and flip after 10 minutes to crisp both sides.
- Pat the fish dry. Moisture is the enemy of a good crust. A quick pat with a paper towel before applying the mayo makes a noticeable difference.
- Check spice blend for saltiness. If you’re using a store-bought blend, check the label as some are heavily salted.
Serving Suggestions
Steamed rice is a natural pairing for this baked tilapia, as it keeps the dish simple and lets the Cajun seasoning shine. I like to use precooked basmati rice to save time on busy weeknights. If you want something green to pair with this Cajun tilapia, try Garlicky Green Beans or Roasted Sugar Snap Peas. Both cook in about the same amount of time as the fish, making this a full dinner in less than 30 minutes.
Leftovers don’t keep particularly well, as the breading loses crispiness. If you need fewer servings, I recommend cutting the recipe down to ensure all of the dish is enjoyed fresh.
If you’re looking for more baked tilapia recipes, try my Lemon Pepper Tilapia From Frozen. It’s a go-to option for nights when I forget to thaw fish.
Crispy Cajun Breaded Tilapia
Ingredients
- 4 4-ounce tilapia fillets, thawed
- 3 tablespoons mayonnaise
- 1 cup panko or panko-style breadcrumbs
- 1 tablespoon Cajun Spice Blend
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Olive oil spray
- 1 lemon, cut into wedges, for serving
Instructions
- Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Spray a wire rack and place on the parchment-lined baking sheet.
- On a rimmed plate or small baking sheet, combine panko and Cajun spice blend. Mix well.
- Pat the tilapia fillets dry with a paper towel. Brush a thin, even layer of mayonnaise over both sides of each fillet. Season with kosher salt and black pepper.
- Press each fillet into the panko mixture, coating both sides firmly. Place on the prepared wire rack.
- Lightly spritz the coated fish with olive oil spray.
- Bake for 15 to 17 minutes, until the breading is golden and the fish flakes easily with a fork.
- Serve immediately with lemon wedges.
Notes
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