"The belly rules the mind."--Spanish Proverb

Panko Crusted Tilapia Recipe

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This recipe for Panko Crusted Tilapia, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammie Shedd
Added: Monday, July 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. each of mayonnaise and dijon mustard
3/4 c. panko (japanese bread crumbs)
1/4 tsp. salt
1/4 tsp. black pepper
1 T. finely minced fresh parsley (or parsley flakes)
4 (6-8 oz.) tilapia fillets
4 lemon wedges
3 T. vegetable oil

Directions:
Directions:
Heat oil in large skillet over medium heat. Combine mayonnaise and mustard in a small dish. Combine next 4 ingredients separately; mix well. Brush thin coating of mayo-mustard combo onto both sides of each fish fillet. Press each coated fillet into bread crumb mixture, coating both sides well. Saute fillets in hot oil until lightly browned, and then turn and saute other side until lightly browned and fish is opaque. Serve with lemon wedges.

 

 

 

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