Panko Crusted Tilapia with Tartar Sauce
By Marge Perry & David Bonom
This is the fish dish that will convert fish-haters once and for all. The golden crisp coating and tender, mild fish are simply irresistible—especially when combined with the simple tartar sauce.
- Course: Dinner
INGREDIENTS
- All Purpose Flour
- Canola Oil
- chopped cornichon pickles
- chopped fresh chives
- Chopped fresh parsley
- drained capers
- eggs
- fresh lemon juice
- ground black pepper
- Lemon wedges
- Mayonnaise
- panko breadcrumbs
- Salt
- Tartar sauce:
- tilapia fillets
DIRECTIONS
- Make the tartar sauce: combine the mayonnaise, pickle, capers, lemon juice, and parsley in a bowl and set aside.
- Spread the flour on a large plate. Beat the eggs in a wide shallow dish. Combine the breadcrumbs and chives and spread them evenly on a dinner plate.
- Season the tilapia with salt and pepper. Dredge each filet in the flour, shaking off excess, then dip in the egg
- Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add four pieces of tilapia and cook until the coating is nicely browned and the fish is cooked through, 3 to 4 minutes per side. With a slotted spatula transfer the fish to a warm plate. Add 1/4 cup oil and heat then repeat with remaining tilapia. Serve with tartar sauce and lemon wedges.