- 1/2 cup roasted pistachio nuts (shells removed)
- 1/2 cup plain bread crumbs
- 1 teaspoon chopped garlic
- 1 tablespoon chopped parsley
- 1 teaspoon fresh cracked pepper
- 1 teaspoon kosher salt
- 2 (7 ounce) tilapia fillets
- 2 eggs
- 1/2 cup all-purpose flour
- Olive oil, as needed
- 1 large lemon cut into wedges
- Combine the first six ingredients in a food processor and pulse until incorporated and the nuts are chopped.
- Beat the eggs in a separate bowl.
- Heat the oil on medium in a cast iron (or other heavy) skillet.
- Dredge each tilapia fillet in the flour, then in the egg, and finally in the bread crumb mixture taking care that the fish has a nice coating of bread crumbs
- Place the fillets in the pan and cook until crispy on each side, about 3 minutes per side.
- Serve with lemon wedges.