Panko Crusted Tilapia

I am having way too much fun learning to cook fish!! Just a few years back, I would have said no to breading my own fish! It's much more satisfying knowing all the ingredients that went in, nothing processed!

Yields 4 servings

Ingredients:

4 tilapia fillets
2½ cups panko bread crumbs
1 cup flour
2 eggs
3 tablespoons Tapatio brand hot sauce
Salt and pepper
Olive oil
Lemon wedges for garnish

 

Linguine tossed in a freshly made tomato sauce with basil and porcini mushrooms was the perfect pair for the tilapia this night!

Directions:

1. First thing to do is to prepare your breading station. You'll need three bowls. In the first bowl add the flour and season with 1 teaspoon salt, ½ teaspoon pepper, and pinch of cayenne pepper. In the second bowl, whisk the 2 eggs with hot sauce, set aside. In a third bowl, add the panko bread crumbs.

2. In a large skillet, heat 4 tablespoons of olive oil to medium heat. While the oil is heating, dredge one piece of fish into flour, then into egg, and finally into the panko. Gently lay in oil and cook for about 2 to 3 minutes, or until the panko browns nicely. You will have to add a little more olive oil as you cook the fish because the panko soaks it up easily. Keep warm in a 200-degree oven or serve right away.

3. Serve tilapia with your favorite chunky salsa or bruschetta recipe. This night, I served it with liguine pasta and whole wheat crostini.

Other recipes by Sonia:

Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas


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