Tuesday, September 18, 2012

Crispy, Baked Tilapia with Panko Crumbs

Panko-Crusted, Baked Tilapia Fillets

It's going to be fish and chips for our Wednesday packed lunches, and I wanted that crunchy coating without the deep frying. Panko crumbs to the rescue!

Gather your ingredients:

4-5 tilapia fillets (I used 1 Kroger brand bag of frozen, individually wrapped fillets)
2 tbsp Old Bay Seasoning (or "Chesapeake Bay" if you're doing it the Kroger brand way, as I did)
2 cups Panko, Japanese-Style Bread Crumbs
2 tbsp olive oil
2 eggs
salt, pepper

aluminum foil
baking sheet

preheat oven to 
475°

Panko-Crusted, Baked Tilapia Fillets

Mix panko, seafood seasoning, and olive oil in a bowl, and beat eggs in shallow dish with salt and pepper.


Panko-Crusted, Baked Tilapia Fillets

Panko-Crusted, Baked Tilapia Fillets

Split fillets into strips. You may quarter the longer fillets.

Panko-Crusted, Baked Tilapia Fillets


Dip fillets into egg mixture, and shake off any excess. Dredge egg-covered fish in crumb mixture, pressing crumbs onto fillets to get good coverage.

Panko-Crusted, Baked Tilapia Fillets

Place covered fillets on aluminum foil-lined baking sheet, and bake at 475° for 12 minutes, flipping halfway through.

Panko-Crusted, Baked Tilapia Fillets

Fish "sticks" should be golden brown on top, and should break easily to white or opaque fishy goodness.
I'm splitting our fish into lunch containers with tartar sauce, lemon wedges and potato wedges.

Panko-Crusted, Baked Tilapia Fillets

Enjoy! Let me know how yours turns out in the comments below!