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    You are in: Home / Recipes / Panko Crusted Tilapia Recipe
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    Panko Crusted Tilapia

    Panko Crusted Tilapia. Photo by Mister_Bubbles

    1/4 Photos of Panko Crusted Tilapia

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Kizzikate's Note:

    Panko is a Japanese bread crumb, coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked tilapia that is lightly seasoned with butter and lemon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375%. Spray a baking pan lightly with cooking oil.
    2. 2
      In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
    3. 3
      Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
    4. 4
      Press any remaining panko mixture onto tops of filets.
    5. 5
      Bake 12-14 minutes, until flaky. Serve with lemon wedges.

    Ratings & Reviews:

    • on January 31, 2010

      55

      This recipe has been included in book#246531. I made these last night and they were terrific! I took the advice of other reviewers and added more Old Bay seasoning (I used 2 teaspoons) since it adds such a nice flavor to bread coatings. I dipped the fish several times in the butter sauce before rolling in the panko crumbs so I would have a thick coating of the panko. The fish came out perfectly; moist and crunchy at the same time. And it's so easy and quick to make -- a "keeper" recipe that I'll be making over and over! Thanks for posting this great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2011

      55

      I know this has been said, but YUMMY!! This seriously is not only the most delicious fish I've ever made, but the best I've ever tasted--and I eat a lot of seafood! I did use fresh tilapia that was just caught today, so I think I have to attribute a portion of it to that. The crust was perfect and crispy, and so flavorful, but did not overshadow the delicate fish, which was so tender it was actually creamy. Unbelievable! My 9 year old wants me to make it again tomorrow! I did alter it a bit simply because I was cutting it down to two fillets and made a couple of mistakes! I cut everything in half, but accidentally added 2 Tbsp of lemon juice anyway . . . and I did double the ratio of Old Bay but (again accidentally, my head not on today!) added that to the butter instead, so I then threw a little more in with the panko. I used butter, not margarine (a no brainer in my mind). Lastly, I dredged it in Wondra flour first before dipping in the butter, which I believe gives a nicer crust. At the end, I drizzled on some of the leftover butter mix and then sprinkled on some extra crumbs where it looked like they didn't stick. Baked at 400 for 10 minutes. Perfecto!!! Thank you Kizzikate for the wonderful recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2013

      55

      Excellent!!!! I like a little heat. So I substituted the butter for chili oil. It gave it a very nice spicy flavor. If you like a little spice, try it you might like it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (47)

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    Nutritional Facts for Panko Crusted Tilapia

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.3
     
    Calories from Fat 96
    36%
    Total Fat 10.6 g
    16%
    Saturated Fat 2.5 g
    12%
    Cholesterol 62.5 mg
    20%
    Sodium 285.6 mg
    11%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    5%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    Old Bay Seasoning

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