Panko Talipa Recipes

PANKO TILAPIA

Steps:

• On plate, mix flour and seasoning.
• On second plate, place bread crumbs.
• In bowl, beat egg with fork.
• Coat fish with flour, dip into egg and coat well with bread crumbs.
• In 10-inch nonstick skillet, heat 2 Tbsp of the oil over medium-high heat. Add 2 fish fillets and cook 3 minutes.
• Carefully turn fish over. Reduce heat to medium and cook about 3 minutes longer or until fish flakes easily with fork.
• Repeat for remaining 2 fillets.

PANKO CRUSTED TILAPIA

Steps:

• Heat oven to 375%. Spray a baking pan lightly with cooking oil.
• In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
• Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
• Press any remaining panko mixture onto tops of filets.
• Bake 12-14 minutes, until flaky. Serve with lemon wedges.

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

PANKO TALIPA

Steps:

• Directions.
• Preheat oven to 375 degrees.
• In a medium-sized shallow dish, combine melted butter, garlic powder and freshly squeezed lemon juice. Set aside.
• In another medium-sized shallow dish, combine Panko breadcrumbs and the rest of the dry seasonings. Mix well.
• Gently coat each filet with the butter mixture and then with the Panko mixture, taking care to coat with as much Panko coating as possible.
• Heat 1/2 tablespoons olive oil over high heat in a non-stick, oven-safe skillet. Once oil and pan are hot, add the Panko-coated fillets. Pour the remaining lemon-butter mixture over and around the fish and carefully pat as much of the remaining Panko coating on the fish as possible. Throw in a few thinly sliced lemons to brown as well (if you wish, for garnish and added lemon flavor). Heat on high until the bottom side turns golden brown and the butter starts to brown, about 2-4 minutes. Careful not to burn the butter or the fish.
• Once the bottom side is golden brown, carefully flip the fillets over and place the skillet into the oven. Bake until the fish breaks apart easily with the twist of a fork, about 10-12 minutes, depending on the size of the fillets. Careful not to overcook at this point.

PANKO-CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees.
• In a shallow bowl, mix panko, garlic, thyme, cayenne, and a generous pinch of both salt and pepper. Add the olive oil to panko mixture, mixing with fingers so that breadcrumbs are evenly coated. Set aside.
• Spray a baking sheet with non-stick cooking spray. Place tilapia fillets on baking sheet at least 1 inch apart. Spread 1/2 tsp dijon mustard (or more to taste) evenly on each fillet. Press panko mixture on top of the mustard, splitting the panko evenly among the four fillets.
• Bake for 10-12 minutes, until fish is cooked through and will flake with a fork.

CRUNCHY OVEN-BAKED TILAPIA

Steps:

• Preheat oven to 425°. Place fillets on a baking sheet coated with cooking spray. In a small bowl, mix the mayonnaise, lime juice and zest, salt, onion powder and pepper. Spread mayonnaise mixture over fish. Sprinkle with bread crumbs; spritz with cooking spray., Bake until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with cilantro.