pan-fried panko-crusted tilapia

Pan-Fried Panko-Crusted Tilapia

I love the smell of dill. I didn’t realize how much until I assisted my hubby with dinner by making dill tzatziki for his homemade version of a halal cart platter. We had plenty of sauce left over, so I was excited to find another meal to pair it with and use up my remaining dill in the process. Given how similar tzatziki is to tartar sauce—a white sauce made with cucumbers and herbs—I figured a seafood dish was the way to go.

1/2 ounce fresh dill
1 1/2 cups panko bread crumbs
1/2 cup olive oil
1 egg
1 pound tilapia fish (about 4 fillets)
2 teaspoons kosher salt
2 teaspoons ground black pepper

cutting board
chef’s knife
2 breading trays
measuring cups
large (12-inch) skillet
cooking spatula
a few paper towels

1. Chop dill, then combine with panko in a tray.
2. Heat oil in skillet on medium high until oil shimmers. Meanwhile, beat egg well in remaining tray. Season fillets on both sides with salt and pepper.
3. Dredge each fillet in egg and then press each side firmly into seasoned panko. Place coated fillets in hot oil. (Cook in batches, if necessary.)
4. Cook until fillets are opaque and panko has browned—about 3 minutes per side.
5. Transfer fillets to paper towels to drain off any excess oil before serving.

• No fresh dill? Use 1 tablespoon freeze-dried dill or 1 teaspoon dried dill weed. You can also swap out for mint, parsley, or thyme.
• In the right light, hot oil looks faintly iridescent; it “shimmers”. The surface also ripples slightly. Don’t see it? Drop a tiny bit of panko in the skillet. If oil immediately froths up, it is hot enough to cook with.

15 minutes

4 servings

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