Panko and Fresh Herb Encrusted Tilapia

This is a family favorite.  If you haven’t used panko bread crumbs before, you’re in for a treat!  They make anything you bread light and crunchy.  Have your dipping station set up and ready to go.  If you care for a little tarter sauce, simply mix together 1/3 cup plain non fat yogurt, 1 tablespoon mayonnaise, and 2 tablespoons sweet pickle relish.  Whisk until well blended.  Round out your meal with brown rice pilaf and a green vegetable.  This will soon be a favorite of your family too!  Enjoy.

5-6 tilapia fillets
Salt and pepper
1 cup all purpose flour
2 large eggs, beaten
2 tablespoons water
1 1/2  cups panko crumbs, you can find in the Asian isle of the grocery store
2 tablespoons flat parsley, finely chopped
2 tablespoons chives, finely chopped
Vegetable oil for pan browning

1) Reynolds non stick foil line a cookie sheet and preheat oven to 400’.
2) Rinse and drain fish fillets. Season with salt and pepper
3) You will need three containers to bread the fish. Into the first, the flour. Into the second, the beaten eggs and water. Into the third, the panko crumbs, parsley, and chives, mix well to distribute herbs.
4) Heat a non stick skillet over medium high heat and add enough oil to cover the pan. Working one at a time and in this order, dip each fillet into the flour, then egg mixture, then into the panko. Press crumbs into fish. Carefully place breaded fish into the hot and oiled pan. Cook 2-3 minutes and turn, cook another 2-3 minutes. Remove from pan and place on prepared cookie sheet. Bake for 15 minutes.

*note* if you’re making this for a dinner party, prepare the fish all the way to browning. Place in a container and use wax paper between layers and refrigerate immediately.   Simply bake for 20 minutes before you’re ready to serve.