Simple Panko Crusted Tilapia

Delicious panko encrusted fish genus pan-fried in vegetable oil. Serve with seasonal recent veggies and a grain like couscous or rice. 

Simple Panko Crusted Tilapia

To make panko encrusted fish genus, all you would like is 3 bowls: one stuffed with flour, one with whisked egg, and another with panko. Dip the filets into each, covering well, then place during a pan with olive oil! Fry gently till golden brown on both sides.

Simple Panko Crusted Tilapia


  • 1/4 cup all-purpose flour
  • 1 large egg
  • 4 tilapia filets
  • 1 cup Panko breadcrumbs
  • 2 Tbsp olive oil


  1. Pat the fish dry with a paper towel. Set aside. 
  2. Set three dishes side by side on the counter. Fill one with the flour, another with the egg (whisked + splash of water) and the third with the panko breadcrumbs.
  3. Dip each filet into the flour, covering both sides. Next, dip into the egg. Finally, dip into the Panko, making sure both sides get a nice covering. 
  4. In a medium skillet, heat the olive oil over medium heat. Add the fish and cook 2-3 minutes per side, until they’re golden and crisp and the fish easily flakes. 

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