Serve this flavorful tilapia with french fries, roasted potatoes, or rice, along with your family's favorite vegetables. Arrange the work surface from left to right with two plates, a shallow bowl and a third plate. Put flour in the first plate, scramble the egg in the shallow bowl, and put Panko in the second plate. This easy panko-crusted tilapia is nicely seasoned with a light mayonnaise and Dijon mustard coating and some basic spices and herbs. ↑. You want them fairly thin so the fish will cook through without the crust becoming too brown. Begin heating some Peanut oil in a heavy frying pan that is just big enough to allow the amount of fish you’re making to lay flat, without touching. It might have a slight fishy flavour but it’s not that noticeable. The third plate is to temporarily put the coated fish fillets before frying them. Season the fillets lightly with salt and pepper. Serve this tasty baked tilapia as the centerpiece of a healthy meal with roasted or baked potatoes and a salad or steamed vegetables. And since it is fried in a pan and not deep fried in a pot, there’s much less oil needed in this version. It is easy to make by combining mayonnaise with chopped: capers, dill pickle, green olives (optional), and white onion. Steamed broccoli or green beans are excellent choices. Hot fat can cause fires or severe burns if not handled with care. Note, it will not cover the fish when you’re cooking it, so you’ll have to flip the fish to get both sides cooked. Yesterday we had the best pan fried fish I’ve had in a long time and maybe ever, so I thought I’d tell you about it. Olive oil is not a good choice due to its low smoke point. Have 3 plates and a shallow bowl out on the counter and your flour, egg and Panko at the ready. Dear Theme by Shay Bocks, https://zenandspice.com/wp-content/uploads/2017/10/Shoestring-Potatoes_ig.mp4. Cook one or a couple at a time if that is what will fit in your pan. Then rinse it under the tap and pat dry with paper-towel. Set three dishes side by side on the counter. In a medium skillet, heat the olive oil over medium heat. Use oils suited to high-temperature cooking, such as canola oil, coconut or peanut oil. Heat the oil until it’s quite hot but not smoking. Serve while fresh and hot with your choice of side dishes. For light, non-greasy results, the frying temperature of the oil should be in the range of 380 to 400 degrees Fahrenheit. : Ideas For When They are Aplenty, Food Friday : Spicy Peanut Coconut Sauce, served two ways, Seriously Good Leftovers : Fish Sandwiches, Food Friday : Fish Baked with Tomatoes, Olives and Capers. Have 3 plates and a shallow bowl out on the counter and your flour, egg and Panko at the ready. Choose firm-fleshed white fish, such as cod, halibut, perch, pike, bass or sole. Set aside. Not only is this fish really delicious when first cooked, it also makes amazing leftovers, as Fish Sandwiches. If you see yourself in one and would prefer it be taken down, no problem. Tender tilapia fillets are dipped in an egg mixture, coated with parmesan seasoned panko crumbs and pan-fried till golden brown. Canada Day Decorating 2020 : Thrifted Finds, Handmade and a YouTube Video! When the oil is hot and shimmering, place fillets into the skillet a few at a time, without overlapping them. Place the fish fillets on the first plate. A Web Experience brought to you by LEAFtv, Cooking Directions for Frozen Tyson Buffalo Chicken Wings. Japanese-style panko bread crumbs are the best at giving fish the perfect crisp and golden shell. Who needs the cost and calories of deep-fried fish from a restaurant or take-out stand when you can make something equally as delicious right at home in 5 minutes? The fish is ready in about 5 minutes. Just heat the fish up, uncovered, in the toaster oven or regular oven. In the first plate, coat the fish completely in flour. Fill the second plate with flour, the bowl with milk and the third plate with panko crumbs. We had some Homemade Tartar Sauce with our fish. If you’re unfamiliar with them they are a Japanese style product that allows for a coating that is airy, light and crunchy. Never leave the room when working with hot oils, and keep children away from the work area. Peanut is good because you can get it quite hot without scorching it, and any food fries much better in very hot oil, and much less oil will be absorbed into the food. Repeat for each fillet, adding extra flour, milk or crumbs if necessary. Buy fish from a reputable supplier, keep it refrigerated and use good hygiene and food safety while preparing it. Season the fillets lightly with salt and pepper. Next, dip into the egg. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. Here you’ll find stories about the arts, going out, local history, nature, entertaining, cooking, making things, and collecting and decorating with vintage pieces. To make panko crusted tilapia, all you need is three bowls: one filled with flour, one with whisked egg, and another with panko. Coat a large non-stick sauté pan generously with olive oil and place over medium heat. Just before serving a squeeze of lemon juice can really take the flavors up a notch! A Handmade Gift for an Excellent Person : Beaded Pendants. Properly pan-fried fish is a sheer delight. Dredge a fillet in the flour, taking care to coat both sides thoroughly. Make sure your oil is hot before you put in your tilapia. Add more as needed, as you go along. Allow time for the skillet to return to 380 to 400 degrees Fahrenheit and repeat the frying process. It should sizzle, but not spatter too much since there is no water in the coating. Check to see that it is cooked through and remove to a dish lined with paper-towel to soak up any excess oil. After several tries over the past month or so, he has perfected a technique to turn grocery store frozen white fish fillets into crispy goodness, without a lot of time or effort. Put flour in the first plate, scramble the egg in the shallow bowl, and put Panko in the second plate. Then, on another plate, cover the fillets with Panko bread crumbs, really pressing them down on both sides, so they are well coated. I'm Loulou from Toronto, Canada. Fill one with the flour, another with the egg (whisked + splash of water) and the third with the panko breadcrumbs. Add fillets and cook until golden brown on 1 … On the right, place a sheet pan lined with wax paper or plastic wrap. Fish is easily infected by food-borne illnesses such as salmonella and norovirus. In the shallow bowl, fully soak the fish in the egg. Transfer the fillets to the sheet pan in the warming oven. This allows the coating to "set" and adhere to the fillet. Add the fish and cook 2-3 minutes per side, until they’re golden and crisp and the fish easily flakes. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. – About 1/4 cup of oil. Please subscribe! His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. While I’ve used tilapia in this recipe, the simple and crispy crust is a delicious way to serve any type of white fish! The third plate is to temporarily put the coated fish fillets before frying them. I take a lot of pictures around the city. Pat the fish dry with a paper towel. Place the coated fillet on the sheet pan. Please contact me by email. Place breaded fillets on the last plate until they’re all ready to cook. Place the fish fillets on the first plate. Add a little more oil, if necessary. Enter your email address to receive notifications of new posts by email. All photographs are my own, unless stated. The tilapia is baked to crispy perfection in just 15 to 20 minutes. – Some fillets of white fish. This Parmesan Crusted Tilapia recipe will conquer the “same old thing for dinner” blues! Flip and continue cooking until done, about 2 minutes more. Try tossing in a crumb of panko, if it sizzles, the oil is ready. Then, serve on a bun and garnished with vegetables and a dollop of that tartar sauce. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. For all but the thickest fillets, the fish will be cooked once the breading is golden. Dip each filet into the flour, covering both sides. Shake off any excess and dip the fillet into the milk. Dip the filets into each one, covering well, and then place in a pan with olive … We save ours to use for Asian fried noodles, stir fries and fried rice. ↑ What the fillets will look like before pan frying. If you have it, fresh parsley is also good in it. In most cases, others are welcome to use them but, How Do You Like Them Apples? The crisp outer coating lends a pleasant flavor and texture while protecting the delicate flesh inside. On the right, place a sheet pan lined with wax paper or plastic wrap. Heat oil in a large, nonstick skillet over medium heat. In the first plate, coat the fish completely in flour. Fill the second plate with flour, the bowl with milk and the third plate with panko crumbs. Flip them when the underside is golden and continue cooking for a few more minutes.