Panko Crusted Tilapia with Spicy Tartar Sauce

Panko Crusted Tilapia with Spicy Tartar Sauce

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
5
15 min.
prep
25 min.
total
4 Servings

Ingredients

  • TILAPIA
  • 2 tablespoons all-purpose flour
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 large egg
  • 1 cup panko bread crumbs or regular unseasoned bread crumbs
  • 4 (about 12 ounces total) tilapia filets
  • SPICY TARTAR SAUCE
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish
  • 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)
Store Locator »
PREHEAT oven to 450° F.



FOR TILAPIA:

PLACE
flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.



DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.



BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.



FOR SPICY TARTAR SAUCE:

COMBINE
mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.

What did you think? Share Your Review »

Be the first to review this recipe!


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 440
  • Calories from Fat: 240
  • Total Fat: 26g (41% of DV)
  • Saturated Fat: 4g (21% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 1660mg (69% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 2g
  • Protein: 21g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.