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Tilapia is a versatile and nutritious fish choice that has gained popularity in kitchens around the world. Known for its mild flavor and flaky texture, tilapia serves as an excellent canvas for various seasonings and cooking methods. In this recipe, we’ll elevate the humble tilapia with a crispy panko crust that adds a delightful crunch, making it a perfect dish for seafood lovers.

Crispy Panko Crusted Tilapia

Looking for a delightful dish to brighten up your spring brunch or Easter celebration? This crispy panko crusted tilapia is your answer! With its light, flaky texture and a satisfying crunch, this easy weeknight dinner feels special enough for any gathering. Quick to prepare and packed with flavor, it pairs beautifully with fresh lemon and parsley for a refreshing finish. Try it tonight and savor the perfect springtime meal!
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Ingredients
  

4 tilapia fillets (approximately 6 ounces each)

1 cup all-purpose flour

2 large eggs

2 tablespoons Dijon mustard

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1/4 cup olive oil (for frying)

Lemon wedges (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Coating: In a shallow bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. In another bowl, beat the eggs with the Dijon mustard until the mixture is smooth and creamy. In a third bowl, combine the panko breadcrumbs with the grated Parmesan cheese, mixing thoroughly to ensure even distribution.

    Coat the Fish: Take each tilapia fillet and first dip it into the seasoned flour mixture, making sure to coat it completely. Gently shake off any excess flour. Next, immerse the fillet into the egg mixture, ensuring it's fully covered, and then press it into the panko-Parmesan mixture, coating it generously on all sides.

      Heat the Oil: In a large non-stick skillet, pour the olive oil and heat it over medium-high heat. You want enough oil to create a very thin layer that lightly coats the bottom of the pan.

        Cook the Fish: Once the oil is shimmering (but not smoking), carefully place the coated tilapia fillets into the skillet. Cook them for about 3-4 minutes on each side, or until they turn golden brown and crispy. Be cautious of overcrowding the pan; it’s better to cook the fillets in batches if necessary to maintain that perfect crispiness.

          Drain: After cooking, transfer the fillets to a plate lined with paper towels to absorb any excess oil, keeping them crispy.

            Serve: Place the crispy panko crusted tilapia onto serving plates. Garnish with a sprinkle of freshly chopped parsley and arrange lemon wedges on the side for a zesty finish.

              Enjoy your delightful meal!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4