Sarah's Tilapia

"OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. Update: After reading the reviews, I just want to emphasize the importance of using Panko breadcrumbs in this recipe. It makes a HUGE difference! I also have never baked this fish, so cannot predict the results. For those who have commented that the breading isn't sticking well, I have found that this happens to me as well, when I have used too much of the mustard/mayo combo. A thin coating is best! I hope you all enjoy this recipe, and thanks for taking the time to review it!"
photo by gailanng photo by gailanng
photo by gailanng
photo by Trishanna G. photo by Trishanna G.
photo by teresas photo by teresas
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
Ready In:


  • 4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
  • 34 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
  • 4 (6 -8 ounce) tilapia fillets
  • 4 lemon wedges
  • 3 tablespoons vegetable oil


  • Heat oil in large non-stick skillet over med. heat.
  • Combine mayo and mustard in small dish ( if not using Dijonnaise).
  • Combine next 4 ingred. on a plate and mix well.
  • Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
  • Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
  • Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
  • Serve with lemon wedges.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. PamTB
    This was super simple and just plain good. I'm not a fan of tilapia normally and wanted something to dress it up. This mustard/mayo coating did the trick. And my toddlers had seconds! I used breadcrumbs and dried parsley. I threw in some dried dill, too. The pan-frying seemed like too much trouble, so I baked mine in a 400-degree oven for 15 minutes on a foil-lined pan. They came out perfect with no pan to wash! We'll have this again.
  2. nemokitty
    I baked mine in the oven at 400. Added italian seasoning, garlic powder, cayenne pepper and lemon pepper. It didn't get brown enough for me so next time I may try to fry it. Good taste.
  3. LifeIsGood
    This has it all really - easy, fast, crispy, moist and pretty healthy, too! My whole family enjoyed this fish. Thanks so much for posting. We'll be making this often!
  4. Greeny4444
    Great recipe! I followed preparation of the fish as written, but I baked the tilapia instead of pan frying (400 degrees for 17 minutes). I also added 1 tsp. Italian seasoning, 1 tsp. garlic powder, and 1/4 tsp. cayenne pepper to the breadcrumbs, since other reviews mentioned it was a bit bland. I also used 1 1/2 tsp. dried parsley flakes, instead of fresh parsley, because that's what I had on hand. My husband and I sprinkled a little lemon juice over the fish before eating it, and it was awesome. This is the first time I have used panko breadcrumbs and I really liked them - my favorite tilapia recipe so far. Thank you!
  5. Ilovemy4kids
    Absolutely one to get kept on my favourite file. Only thing I did different after was to add a little garlic salt and a little chili powder to spice it up a bit. So fast and easy to prepare. Thank you so much for sharing.


  1. Mugsiewugsie
    My DH and I love this recipe. It's always crispy and not fishy at all if the tilapia is fresh. Sometimes we make it with cilantro instead of parsley or sometimes without any fresh herbs at all. We usually fry in olive oil and a touch of butter. Yum!!
  2. amyk67
    This fish was delish! The only thing I changed was I used red fat ritz like someone else suggested (I love panko - just didn't have any) and I used Old Bay seasoning instead of salt and pepper. The dijon/mayo mixture was really good. I served with roasted asparagus for a delicious meal.


I am married, have 4 kids, and work with my husband. We own a music store in the Tampa area. My husband is also in a very good 60's rock band, and I (for the past year and a half) have been booking agent/band manager for them. I am having the time of my life! I love to cook, and I am always looking for easy, but GREAT weeknight dinner recipes. Zaar has changed the way I live! My ratings system is as follows 5 stars: knocked my socks off! I will make this again, and again! 4 stars: Very good! But maybe one of my family members didn't love it, I will probably make it again, but not on a regular basis. 3 stars: Good, but needs quite a few modifications to make it a favorite in my family. If I make it again, I will re-work the recipe more to my family's taste. 2 star and below: I just don't give these reviews. If I really did not like the recipe, I just don't review it. One thing I promise: I will NEVER alter a recipe, then submit a negative review based on my "changed recipe". This is a TOTAL pet-peeve, if I change a recipe and have a favorable outcome, I will list the changes in my positive review, but if I change it and do not like it, well that's my fault and I won't do anyone any favors by saying the recipe is no good when I'm the one who ruined it!
View Full Profile

Find More Recipes