Panko-Crusted Tilapia
Description
A tart lime and cilantro coating adds incredible flavor to these breaded tilapia fillets, which can be served with rice and salsa or used in fish tacos.
Ingredients
•
1 1/2 cups all-purpose flour
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3 large eggs, beaten
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1 1/2 cups panko bread crumbs
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1/4 cup chopped fresh cilantro
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1 lime, zested
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1 pinch garlic powder, or more to taste
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1 pinch cayenne pepper, or more to taste
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salt and ground black pepper to taste
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4 tilapia fillets
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canola oil, or more as needed
Directions
1
Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
2
Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
3
Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.