Wednesday, July 03, 2013

Baked Panko-crusted Tilapia



You don't need to deep-fry food to get a crunchy coating. (Remember "Shake-n-Bake"?)  I prepared the pieces of tilapia fillet just as I would for frying:

  • Dredge lightly in seasoned (salt and pepper) flour to dry the surface
  • Dip in beaten egg
  • Roll in panko crumbs
  • Place in refrigerator for 10-20 minutes

Putting them in the fridge helps to firm up the coating, whether you're frying or baking. The cooled fillets went into a 400F oven on a wire rack for about 20 minutes- just until they felt firm to the touch.  Served them with a drizzle of Thai chili sauce and a spinach salad.

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