How To Make Crispy Tilapia Fingers with Lemon-Garlic Mayonnaise
Panko-coated tilapia fingers are fried until crispy and golden. This kid-friendly dish is then served with a tangy lemon-garlic mayo.
Cut the tilapia into “fingers” by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly.
Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook.
Line a plate with 3 paper towels and set by the stove. Coat a large non-stick sauté pan generously with olive oil and place over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown.
Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil.
Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done.
Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.
Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
- Calories: 943.46kcal
- Fat: 58.25g
- Saturated Fat: 9.82g
- Trans Fat: 0.01g
- Monounsaturated Fat: 17.48g
- Polyunsaturated Fat: 28.86g
- Carbohydrates: 48.74g
- Fiber: 2.86g
- Sugar: 1.74g
- Protein: 56.15g
- Cholesterol: 255.89mg
- Sodium: 950.61mg
- Calcium: 119.31mg
- Potassium: 825.85mg
- Iron: 3.99mg
- Vitamin A: 52.39µg
- Vitamin C: 10.87mg
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