Panko Encrusted Tilapia Fillets Recipe

Name: Panko Encrusted Tilapia Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tilapia fillets, patted dry; 3/4 cup panko breadcrumbs; 1/4 flour; 1 egg white, beaten with; 1 tablespoon water; 1 teaspoon salt; 1 1/2 teaspoons garlic granules; 1/2 teaspoon pepper; 2 tablespoons minced fresh parsley; 2 tablespoons vegetable oil

Servings: persons

2 tilapia fillets, patted dry
3/4 cup panko breadcrumbs
1/4 flour
1 egg white, beaten with
1 tablespoon water
1 teaspoon salt
1 1/2 teaspoons garlic granules
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
2 tablespoons vegetable oil

1
In 3 pie plate sized dishes, put egg white, flour and crumbs.
2
Combine crumbs with seasonings.
3
Dredge fish on both sides in flour,.
4
shaking exess.
5
Dip next in egg white on both sides.
6
and then place in crumbs.
7
Make sure to press firmly on both sides, so the crumbs will stick.
8
Heat a large, non stick, pan over medium heat.
9
Add 1 tablespoons oil.
10
Add both fillets and cook until golden.
11
About 5 minutes.
12
Flip over and add remaning oil.
13
Swirl pan so fish moves and is coated with the oil.
14
Continue browning until fish is cooked.
15
About another 5 minutes.
16
Serve hot.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tilapia fillets, patted dry, 3/4 cup panko breadcrumbs, 1/4 flour, 1 egg white, beaten with, and more.

Yes, Panko Encrusted Tilapia Fillets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panko Encrusted Tilapia Fillets

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