Need a break from chicken dishes this week? This Panko Crusted Tilapia was such a welcomed change Monday from our stand-by chicken recipes. I forget how simple fish is to prepare and how quickly it cooks. Tilapia, although not the most sophisticated piece of fish, is so thin and tender I love that this meal can come together in less than 20 minutes. Tilapia is an inexpensive white fish that if cooked well, can taste just as delectable as an expensive halibut fillet. The buttery, seasoned crust on this fish adds so much flavor and texture to this simple dish.

Besides the fact the fish is incredible, the homemade tartar sauce is extra-ordinarily amazing! There are few tartar sauces I enjoy. I hate sweet tartar sauce or tartar sauce that is made with cheap and sub-par ingredients. I was so dissapointed when we went back East at how awful most of the tartar sauces were that we ordered. Their fish would be great but the tartar sauce would be pasty, tasteless and too thick. This homemade recipe is my absolute favorite. It is savory, has a little citrus zing and enough spices to keep your pallet interested. Serve with any of your favorite fish and it will make the entire meal feel extra special 😉

Panko Crusted Tilapia
  1. 1 cup flour for dredging
  2. 1 cup milk
  3. 1 tsp. ground mustard
  4. 2 cups panko crumbs
  5. 2 Tbls. fresh parsley, chopped
  6. 1 tsp. salt
  7. 1/2 tsp. black pepper
  8. 7-8 tilapia fish fillets
  9. 1/2 stick butter
  10. Lemons, for garnishing
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  1. If fish is frozen, let thaw until soft. In a Ziploc bag place the cup of flour. Add the tilpia fillets into the bag with the flour and massage the flour into the fish. In a shallow dish, pour the milk and the ground mustard. Whisk together. In a separate shallow dish, add the panko crumbs, fresh parsley, salt and pepper and combine. Prepare a large saute pan and place a half stick of butter in the pan and heat until medium heat. Take the fish fillets out of the flour mixture and place in the milk mixture. Take the wet fillets and place into the panko mixture and make sure both sides of the fish are patted with a thick layer. Place the patted fish into the hot saute pan. Let the fish cook on the first side for 3-5 minutes, or until the fish is golden brown. Turn the fish fillets and cook the second side on lower heat until golden and the fish is white and flakey. Serve the fish with the homemade tartar sauce and fresh lemon on the side.
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Homemade Tartar Sauce
  1. 1 cup mayonnaise (good quality like Best Food's--don't use lowfat or it will be sweet)
  2. 1/4 cup sour cream
  3. 1 clove garlic, minced
  4. 2 baby dill pickles, diced small
  5. 1/2 lemon, juiced
  6. Zest of 1 lemon
  7. 1/4 cup fresh parsley
  8. 2 Tbls. capers
  9. Dash hot sauce (like sriracha)
  10. 1 tsp. coarse ground mustard
  11. 2 Tlbs. white onion
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  1. Place all of the above ingredients into a food processor and blend until mostly smooth. If you prefer a more chunky sauce, don't add the diced pickles or capers until the end. Keep chilled until fish is cooked and ready to serve.
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