Panko Crusted Tilapia

READY IN: 22mins
Recipe by Kizzikate

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.

Top Review by peachmarie

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!!

Ingredients Nutrition

Directions

  1. Heat oven to 375%. Spray a baking pan lightly with cooking oil.
  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. Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
  4. Press any remaining panko mixture onto tops of filets.
  5. Bake 12-14 minutes, until flaky. Serve with lemon wedges.

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