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.
Fully gluten-free as written: the dredge is cornstarch and the crust is pork rinds, so check that your broth label confirms gluten-free as well.
The fish is done at an internal temperature of 145°F; the crust should be deep golden and the flesh should flake cleanly with a fork at the thickest point.
Prep order matters: crush and mix the pork rind coating first, set up your three-bowl dredging station, then pat the fish dry right before breading so the cornstarch layer adheres tightly and the crust stays crispy.
The most common mistake is adding the heavy cream while the pan is still on high heat, which can cause it to break; always pull the saucepan off the burner completely before stirring in the cream.
If you want a thicker sauce, whisk kosher salt with a small amount of cold broth and cornstarch and stir it in during the final gentle reheat over low heat before serving.
Source: Chef Rocky
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Added to the cookbook by Meg · Jun 7, 2026 · Last touched by Gaither · Jun 7, 2026
