Crispy Breaded Tilapia with Classic Tartar Sauce

Serves four.

To learn more, read:
Tilapia, Fast & Flavorful
by Leslie Pendleton
from Fine Cooking
Issue 78
Last Edit Date: 6/6/2011 3:52:35 PM

more about:

1/2 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. sweet pickle relish or dill pickle relish
2 Tbs. minced fresh flat-leaf parsley
1 Tbs. capers, drained, rinsed, and chopped
2 tsp. fresh lemon juice
1/3 cup all-purpose flour
2 large eggs
2 cups fresh white breadcrumbs
Kosher salt and freshly ground black pepper
4 skinless tilapia fillets (about 4 oz. each)
Vegetable oil for the pan
1 large lemon, cut into wedges

Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside.

In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate.

Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it.

Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets.

Serve immediately with lemon wedges and the tartar sauce.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 410; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 5; Protein (g): 28; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1; Sodium (mg): 660; Cholesterol (mg): 150; Fiber (g): 1;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by jeankennedy, 11/22/2012I made a gluten free version by substituting Celimix (sifted on to the fish instead of dipped in) for the flour, and bread crumbs made with two slices of Udi's gluten free white bread toasted lightly and crumbed in a mini blender. Try it with your own favourite gluten free flour and bread. It was very good.

by rebeccalmorley, 12/30/2010Really delicious and very easy. Took about 15 minutes.

by Rodinka, 7/5/2010I have used this recipe for PIKE!!! We get Pike at our local grocery store... and it is really toothsome... lots of bones to remove, but delicious! Use PANKO for crispiness and also, make hush puppies with the dredge after.. put some herbs and add dome milk or water.. It is a wonderfully versatile recipe!!

by raygunclan, 3/3/2010i have made this recipe multiple times and always to rave reviews from my children. i even took leftovers to a family with VERY picky children and they scarfed up all of it (the parents didn't even get a bite!). the mom called me late that night to get the recipe as her children had never EVER eaten more than one bite of fish before! tonight we will have this as a fish sandwich without the bread... topped with greens, diced tomatoes (easier for the kids to eat than sliced tomatoes), red onions and the DELICIOUS tartar sauce.

by TrendyDolFan, 3/30/2008Loved this fish! I rarely "fry" but will make this often. Any white fish fillets would work. I used panko and they were light and crispy and a beautiful color. Didn't love the tartar sauce, though. It was too chunky for us.

by kmorton, 2/13/2008Since trying this recipe when it first came out, I have made it again and again. Even though it is breaded (which requires a lot of steps), it is actually quite easy. For easy clean up, I put the flour, eggs, and bread crumbs on paper plates so all I have to do is toss the plates when I'm finished. I also use panko bread crumbs (in the Asian food section of the grocery store) and love the light crispy texture they provide. What really makes it spectacular is the tartar sauce recipe. It is delicious!