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Panko Crusted Tilapia with Tartar Sauce

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Panko Crusted Tilapia with Tartar Sauce

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.

Ingredients

Recipe Details

  • Yield: 4 Servings
  • Course:
  1. Make the tartar sauce: combine the mayonnaise, pickle, capers, lemon juice, and parsley in a bowl and set aside.
  2. 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.
  3. Season the tilapia with salt and pepper. Dredge each filet in the flour, shaking off excess, then dip in the egg; finally, dredge in the breadcrumb mixture, pressing lightly to help it adhere to the fish.
  4. 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.

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