Best 9 Panko Tilapia Recipes

PANKO-CRUSTED TILAPIA

Steps:

• 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.
• 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.
• 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.

PANKO CRUSTED TILAPIA

Steps:

• Heat oven to 375%. Spray a baking pan lightly with cooking oil.
• In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
• Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
• Press any remaining panko mixture onto tops of filets.
• Bake 12-14 minutes, until flaky. Serve with lemon wedges.

PANKO TILAPIA

Steps:

• On plate, mix flour and seasoning.
• On second plate, place bread crumbs.
• In bowl, beat egg with fork.
• Coat fish with flour, dip into egg and coat well with bread crumbs.
• In 10-inch nonstick skillet, heat 2 Tbsp of the oil over medium-high heat. Add 2 fish fillets and cook 3 minutes.
• Carefully turn fish over. Reduce heat to medium and cook about 3 minutes longer or until fish flakes easily with fork.
• Repeat for remaining 2 fillets.

PANKO-CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees.
• In a shallow bowl, mix panko, garlic, thyme, cayenne, and a generous pinch of both salt and pepper. Add the olive oil to panko mixture, mixing with fingers so that breadcrumbs are evenly coated. Set aside.
• Spray a baking sheet with non-stick cooking spray. Place tilapia fillets on baking sheet at least 1 inch apart. Spread 1/2 tsp dijon mustard (or more to taste) evenly on each fillet. Press panko mixture on top of the mustard, splitting the panko evenly among the four fillets.
• Bake for 10-12 minutes, until fish is cooked through and will flake with a fork.

PANKO-CRUSTED TILAPIA STICKS

Steps:

• Preheat oven to 425°F.
• Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
• Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
• In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper.
• Lightly coat a medium-sized baking pan with cooking spray.
• Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
• Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
• Allow to cool slightly, serve and enjoy!

PANKO ENCRUSTED TILAPIA FILLETS

Steps:

• In 3 pie plate sized dishes, put egg white, flour and crumbs.
• Combine crumbs with seasonings.
• Dredge fish on both sides in flour,.
• shaking exess.
• Dip next in egg white on both sides.
• and then place in crumbs.
• Make sure to press firmly on both sides, so the crumbs will stick.
• Heat a large, non stick, pan over medium heat.
• Add 1 tablespoons oil.
• Add both fillets and cook until golden.
• About 5 minutes.
• Flip over and add remaning oil.
• Swirl pan so fish moves and is coated with the oil.
• Continue browning until fish is cooked.
• About another 5 minutes.
• Serve hot.

PANKO CRUSTED TILAPIA

Steps:

• Combine panko, wasabi, pepper, and sesame seeds. Dip fish in beaten egg and coat in panko mixture. Heat oil 1 minute. Cook fish 3 mins on each side. Remove fish to plate. Add teriyaki, sake, broth, soy sauce, and cilantro to taste, plus brown sugar. Boil 1 minute. Reduce heat and stir in scallions. Serve fish over rice topped with sauce.

PANKO TILAPIA

Steps:

• Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray. Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets. In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides. Arrange the coated fillets in the prepared baking dish. Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done. Carefully remove the fillets to plates with a spatula.

PANKO ENCRUSTED TILAPIA

Steps:

• Directions: Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.