Recipe: Pan-fried Panko Tilapia – jennifer

panko + pan-fried

panko + pan-fried

Last night I was craving some kind of breaded fish dish. (What I really wanted was tempura at SushiStop, but oh well) I thought about going healthy and baking a Panko-crusted Tilapia, but knew it’d be much more satisfying if I pan-fried it!

Pan-fried Panko Tilapia


3 T flour

2 t Trader Joes’ 21 Seasoning Salute (Use an ingredient substitute if you don’t have this. See below for ingredients)

1 t garlic seasoning

1 t salt

1 cup Panko (Japanese bread crumbs)

1 egg

24 oz Tilapia fillets ( 4 fillets, 6 oz each)

4 T Vegetable oil


1.  On plate, place the flour.

2.  On second plate, place Panko and the mixed seasonings.

3.  In bowl, beat egg with fork.

4.  Cut fillets into 1”-1.5” width diagonal strips.

5.  Coat fish with flour, dip into egg and coat well with bread crumbs.

6.  In a skillet, heat 2 Tbsp of the oil over medium-high heat. Wait until oil is hot.

7.  Add fish fillets and cook 2-3 minutes. Carefully turn fish over with tongs. Reduce heat to medium and cook about 2-3 minutes longer or until fish flakes easily with fork.

8.  Repeat for remaining fillets.

9.  Tip: To keep the pan-fried fish fillets from getting soggy, place on a wire rack. Below the wire rack, place a towel on a plate. This way, it’ll absorb the residual oil drippings.

A favorite all-in-one seasoning of mine — Trader Joes’ 21 Seasoning Salute Ingredients: blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil.

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