Panko-Crusted Tilapia

A tart lime and cilantro coating adds incredible flavor to these breaded tilapia fillets, which can be served with rice and salsa or used in fish tacos.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 503 Calories

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup chopped fresh cilantro
• salt and ground black pepper to taste
• 3 large eggs, beaten
• 4 tilapia fillets
• 1 pinch cayenne pepper, or more to taste
• 1 lime, zested
• 1 ½ cups panko bread crumbs
• 1 pinch garlic powder, or more to taste
• canola oil, or more as needed

Recipe Instructions

Step 1

Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.

Step 2

Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.

Step 3

Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.