Recipe by Darcey
"A mustard mayonnaise replaces the egg in this tasty version of pan-fried fish. Pairs well with macaroni and cheese, and a garden salad."
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1 1/2 cups
panko bread crumbs
ground black pepper
spicy brown mustard
vegetable oil, or as needed
This was a great recipe that I will use again, the only thing I would change is that I used fresh parsley and I think it needed some seasoning salt on the fish before battering.
One star is pushing it on this one. I had nearly the same ingredients in a recipe that was broiled. And it's fantastic. I thought this would be too. Without having to turn on the broiler. NONE of the coating sticks. The fish has no flavor what so ever. Because it's all still in the skillet with the Panko chips. Do it in the broiler with the mayo/mustard and the spices in the mayo mustard and truly enjoy the fish.
This was a quick and simple way to make this fish its tasty and easy to prepare love it I will make it again
I like that this recipe doesn't use egg....I did not have any spicy brown mustard in the house, so I used Dijon instead...gave it a nice creamy texture. It tasted wonderful.
My family and I loved this recipe! I noticed others had problems with getting the mustard/mayo coating to stick. What worked well for me was to rinse the fish with water and dry it with a paper towel first. The coating sticks much better that way. Great flavor!!
The taste is definitely 5 stars, but like some of the other reviewers, I also had trouble getting the coating to stick to the fish. It's a bit tricky, and since others seem to agree, I know it's probably not just me. However...once I noticed it starting to come off, I just took a deep breath and made sure that I was VERY careful about how I flipped the fish afterward. As a result, most of the coating stuck. But if I had let myself get too easily flustered, I think it would've lost it all. The taste alone makes this one worth the effort, though.
This was quite good. Used regular bread crumbs and lightly coated the fish in flour to which the seasonings had been added, before dipping in mustard/mayo mixture.
Very tasty! Following others' advice, I added salt and pepper to both sides of the fillets before generously coating with the mayo/mustard mix. To address other reviewers' comments about the breading coming off, I pressed both sides of each fish fillet into a plate of the seasoned breadcrumbs to thoroughly cover the fish. The key to not losing the breading is to NOT MOVE THE FISH once you have placed it into the pan. Cook over a medium heat for the suggested four minutes on each side, and carefully turn and place on other side, again NOT MOVING THE FISH! With added seasoning to the fish before coating, this is a winner, and I look forward to making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Fried Mustard Mayonnaise Tilapia
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 157
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