Breading the Fillets

1. Beat 1 or 2 eggs, and pour into a shallow bowl. Fill a second bowl with cracker crumbs, either store-bought or made by crushing your favorite brand of crackers with a rolling pin.

2. Season the beaten eggs liberally with salt and pepper. Dip a tilapia fillet in the eggs, and allow any excess to drain back into the bowl. Using the same hand, lay the fillet flat in the bowl of crumbs and press it down, so the crumbs adhere to the fillet.

3. Turn the fillet so its reverse side is in contact with the crumbs, and press down again firmly. Lift the fillet from this bowl with your dry hand, shake it gently so any loose crumbs fall off, then transfer it to a plate.

4. Repeat for each remaining fillet. Cook the fillets as soon as they're breaded, or cover and refrigerate them for two to four hours. The extra resting time helps the crumbs adhere, forming a better coat.

Ways to Cook the Fillets

1. Arrange the fillets in a single layer on a parchment-paper-lined baking sheet. Spray them lightly with oil or pan spray, to speed browning. Bake them in a preheated oven at 400 degrees Fahrenheit for approximately 12 to 15 minutes, until golden.

2. Preheat a heavy skillet over medium-high heat. Add a tablespoon of your favorite cooking oil, and place one or two fillets in the pan. Don't crowd the pan or the fillets won't brown evenly. Turn after four to five minutes, and cook until the second side is brown. Keep the cooked fillets warm in your oven while you prepare the remaining portions.

3. Preheat a countertop deep fryer to 360 F, or its "fish" setting, if it has one. If you don't have a deep fryer, half-fill a deep, straight-sided pot with oil and use a candy thermometer to show you the temperature. Cook the breaded fillets 1 or 2 at a time until golden. Drain for a minute or two on brown paper, then keep warm in your oven while you cook the remaining portions.