I admit I did make some changes to this. For two filts, I used 3 T. parmesan cheese and 3 T. panko to ensure a crispy crust. I first dipped the tilapia in beaten egg, then in the parmesan/panko mixture. And I pan seared this in olive oil to obtain maximum crispiness on both sides. If you pan sear these, be careful not to burn them. The crumb mixture will burn easily at medium-high heat. Medium would have been better. I caught ours just in time. We served these with Tartar Sauce II, also from this site. Very yummy and I'd definitely make this again!
Was this review helpful?
1 user found this review helpful
I admit I did make some changes to this. For two filts, I used 3 T. parmesan cheese and 3 T....