Lent is a great time to buy fish! I walked into Walmart last week, and they had huge bags of individually wrapped tilapia fillets on sale. Of course, I snatched them up. My husband is not usually a fish fan unless it is deep fried and served with a generous amount of tartar sauce. But he loves tilapia because it doesn’t taste very “fishy.” You can flavor it any way you want and it’s always light and fluffy. My seven-year-old, who exclaimed that the only fish she liked was fish sticks, loved it and asked for seconds!
Sunday is my night to cook because I actually have time to spend in the kitchen before the crazy weekday routines start. So I whipped up this dish – I hope you like it! Let me know what you think and feel free to ask any questions about the preparation.
- 5 medium-sized Tilapia fillets
- cornstarch to coat
- 2 cups panko crumbs
- 1 TBSP fresh dill weed, chopped
- salt and pepper to taste
- 1 egg, scrambled
- 1/4 cup milk
- Olive oil
- Preheat oven to 375 degrees.
- Add a tablespoon of olive oil to a skillet and preheat to medium-high (refresh oil in skillet throughout cooking, as needed).
- Place the cornstarch (enough to coat the tilapia filets) into a gallon-sized ziploc bag.
- Combine the scrambled egg and the milk in a shallow bowl near the stove.
- Combine the panko crumbs, dill weed, salt and pepper in another shallow dish beside the egg mixture.
- Add the tilapia filets to the ziploc bag and coat with corn starch. Determine how many filets will fit into the pan at a time (usually two to three).
- When you are ready to add the filets to the pan, dredge each filet through the egg mixture, then the crumb mixture. Place the filets in the skillet with hot oil. Cook each filet for about 5 minutes on each side, or untill the crumbs turn golden brown. Set aside. Repeat this step untill all the filets are cooked.
- Finish the tilapia filets in the oven for about 10 minutes to ensure they are cooked through, and to reheat the filets that had been set aside.
- Serve immediately.