Sarah's Tilapia
OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it.
OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 4 tablespoons hellman's dijonnaise mustard (or 2 tbsp each of mayo and dijon mustard)
- 3/4 cup panko (japanese bread crumbs found in ethnic section of most grocery s
- 1 tablespoon fresh parsley finely minced, (or parsley flakes if lazy like me most nights! works fine)
- 4 6-oz fillets tilapia fillets (up tp 8 ounces each)
- 4 lemon wedged
- Carbohydrate 42.175835625 g
- Cholesterol 84 mg
- Fat 12.2425428125 g
- Fiber 7.13150604355335 g
- Protein 40.721049375 g
- Saturated Fat 2.34221838370312 g
- Serving Size 1 1 Serving (326g)
- Sodium 398.79475 mg
- Sugar 35.0443295814467 g
- Trans Fat 0.358047789540624 g
- Calories 411 calories
Step-by-step
- Heat oil in large non-stick skillet over med. heat.
- Combine mayo and mustard in small dish ( if not using Dijonnaise).
- Combine next 4 ingred. on a plate and mix well.
- Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
- Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
- Serve with lemon wedges.
Golden panko crumbs shatter under gentle pressure, yielding to steaming, opaque flakes of mild white fish bound by a sharp, creamy mustard coating. Skeptics of quick-cooking white fish often encounter soggy results because excess surface moisture prevents proper browning in the skillet. Patting the fillets thoroughly dry with paper towels before applying the binder solves this adhesion problem immediately. Without that critical moisture removal step, the coating sloughs off into the hot fat within seconds of contact. Vegetable oil heated to medium creates the necessary thermal transfer for achieving an even, golden crust without scorching the delicate breadcrumbs. Japanese panko differs significantly from standard supermarket breadcrumbs because the coarse, flake-style structure traps less oil during frying, producing a noticeably lighter crunch. Fresh parsley delivers vibrant herbal notes that dried flakes simply cannot replicate due to the volatile oils lost during dehydration. Brushing a thin, uniform layer of the condiment mixture ensures the crumbs adhere evenly without creating thick, doughy pockets that fail to cook through. Turning the fillets requires care around the three-minute mark to preserve the fragile crust integrity while checking for the desired amber coloration. Fresh lemon wedges squeezed over the hot fish at the table provide essential acidity that cuts through the rich oil absorption of the pan-fried crust. Monitoring the medium heat setting throughout the entire cooking duration prevents the oil from smoking while guaranteeing the interior reaches complete opacity.
