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
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
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.
