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!!
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.
This was great! I followed the recs from some of the other reviewers and tripled up (at least) on the Old Bay (we like our food with a kick). I just kept adding it and tasting until I thought the flavor came through the panko. My DH, 2yo and 5yo (who is a very picky eater) loved it! I like my stuff really crunchy so I did bake the fish on a roasting rack inside of a foil lined cookie sheet. I do miss the nice brown you get when you pan fry so next time, I'll try some of the other ideas from other recipes 1)toast the bread crumbs in the oven first...OR 2)stick the fish in the broiler for 2 minutes at the end OR 3) cook at a higher temp (450) for shorter amount of time. But all in all...this is a keeper!
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.
This is a winner in our house. As others have said, you can increase the seasoning or add in parmesean, it all tastes great!
We tweaked this recipe to make it gluten free by substituting roughly crushed rice crispy cereal for the panko. The coating came out nice and crispy and tasted awesome. Like other reviewers we added about 2 tsp of Old Bay (which is about 4x what the recipe calls for). We also found that we preferred a bit more garlic and lemon, and just a bit of kosher salt. Will definitely make this again. For our gluten free friends, and even if you are not, the rice crispy makes a really nice crunchy coating.
This recipe is excellent and my family LOVES it. However I Use 2 tsp Old Bay Seasoning. Sometimes I add 1/2 cup parmesan cheese to the panko mix.
Very nice and quite easy. I added some "pasta sprinkle" from Penzey's spices to the panko also. Baked for 14 minutes and then browned it a little under the broiler. Will make again.
we LOVED this dish. i tasted very light, and it was perfect over a salad. i tripled the old bay, becuse i like some kick. i also like to spray the top of the panko-d filets with Pam to get it a little crunchier. thanks for the recipe!
I had to modify the recipie a little because I didn't have the full 6 fillets. It didn't have as much flavor as I had hoped for, but the fish was really tender and the crust was perfectly crisp. I will most likely try again, but add more seasonings to taste. I would recommend adding salt and ground pepper to the recipe also.