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


  • 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


  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
  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.