Panko Crusted Tilapia with Tartar Sauce
By Marge Perry and 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.
INGREDIENTS
- ½ cup mayonnaise
- 2 tbsp cornichon pickles, chopped
- 2 tsp drained capers, chopped
- 2 tsp lemon juice, fresh
- 2 tbsp fresh parsley, chopped
- ½ cup all-purpose flour
- 2 large eggs
- 1 ¼ cup panko breadcrumbs
- ¾ cup chopped fresh chives, about 1 bunch
- 4 (6-ounce) tilapia fillets, each divided lengthwise into 2 pieces
- 1 tsp salt
- ¼ tsp black pepper, ground
- canola oil
- lemon wedges
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 ; finally, dredge in the breadcrumb mixture, pressing lightly to help it adhere to the fish.
- 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.