Panko-Crusted Tilapia Fingers

This is a quick post on my favorite way to use Panko breadcrumbs and FYI, I use this same method on pork chops (for tonkatsu), chicken breast (for torikatsu) and shrimp (for my version of ebi tempura). 

What you need:
5 fillets of Tilapia (or any fish of your preference), cut in half lengthwise
1/4 cup flour
1 egg, beaten
1/2 cup Panko bread crumbs, or more if needed
1 lime (better if you have calamansi - in that case use two!)
pinch of salt, pepper and garlic powder to taste
around 3 tbsp. Olive oil for pan frying

How it's done:
Squeeze the juice of lime on the fish, half of lime on each side. 
Season fish with salt, pepper and garlic powder. 

Prepare your workstation:
Bowl 1: Flour
Bowl 2: Egg
Bowl 3: Panko bread crumbs


Coat fish with flour, dip in egg and then coat completely with bread crumbs. Do for all fillets.
Pan-fry until golden brown, around 3-5 minutes each side on medium heat. 
Serve with your favorite dipping sauce. (Soy sauce and chili FTW!) 

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