My roommate loves fish. Me, not so much. I’m more of a shellfish girl. Anywho, I gave in to her requests for fish and decided to pan fry the tilapia we had, thinking that it would mask the fishy flavor that I generally don’t love. It was muy bueno! I served it alongside lemon-dill orzo and lemon-dill butter for drizzling overtop of the fish, along with a lemon wedge and steamed broccoli. Quite a delicious meal that any fish-hater will fall madly in love with.
Ingredients (serves 2)
- 2 tilapia filets
- 1 lemon
- ½ cup flour
- 2 eggs
- 1 ½ cups panko breadcrumbs
- ¼ cup parmesan cheese (grated)
- 2 tbsp. dried dill (optional)
- 3 tbsp. vegetable oil
- 2 tbsp. butter
Prep your ingredients: finely grate the parmesan (you want it to mix into the flour and be somewhat of the same consistency).
Pour flour onto a large plate. In a large, flat bowl whisk 2 eggs together. Put panko onto a third plate and mix in the finely grated parm and the dill. Cut the lemon into slices.
Arrange the bowls in this order: first is the flour mixture, second is the egg, third is the panko mixture.
First, squeeze lemon on both sides of the fish filets and sprinkle salt and pepper on both sides. Then dip both sides into the flour and shake off excess. Then dip both sides in the egg mixture. Then into the panko parm mix. Press the panko down onto both sides so that it has a nice, thick coating on each side of the fish. Set on a plate and repeat with the second filet.
In a large sauté pan add the vegetable oil, butter, and a round or 2 of the pan of olive oil. Turn heat up to medium high. When the oil is really hot (you will know it is hot when you spritz a little water into the oil and it sizzles) add the fish. Cook the fish on each side until it is crispy and browned. Remove the filets and drain quickly on a paper towel.
Serve the fish with a lemon wedge, lemon-dill butter, and lemon-dill orzo.