Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Comfort Food, Cooking Light, Dinner, Kid Friendly, Lunch, Main Courses, Seafood, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: American Classics, Beaten Eggs, Comfort Food, Cooking Light, Dinner, Eggs, Fish, Freshly Ground Pepper, Kid Friendly, Kosher Salt, Light Side, Lunch, Main Courses, Olive Oil, Panko Breadcrumbs, Pepper, Saute Pan, Seafood, Summer Fun, Sunday Dinner, Talapia, Tartar Sauce, The Lazy Way To Cook, Victoria Hart Glavin, Week Nights, Weekend Fun
I try to make a fish dish at least once a week. Sometimes it is hard to come up with different ways to cook fish. I love using various flavors of panko breadcrumbs for fish dishes. Panko breadcrumbs are Japanese breadcrumbs. They are coarser and lighter than ordinary breadcrumbs. When cooked, panko’s color turns a rich golden brown and the texture becomes crisp and airy. Here is a quick and easy dish that everyone will love.
INGREDIENTS
1 Pound Talapia
2 Beaten Eggs
1 Cup Panko Breadcrumbs
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large sauté pan. Pour the beaten eggs onto a large plate and pour the panko breadcrumbs onto a separate large plate. Rinse the fish and pat dry with paper towels. Salt and pepper the fish filets. Dip both sides of the fish into the beaten eggs and then dip both sides into the breadcrumbs. Place coated fish into the heated olive oil. Cook for 5 minutes on each side. Transfer to a serving plate. Serve with homemade tartar sauce. Serves 2