Panko Talapia

Panko Talapia


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.



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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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