Panko, a Japanese style breadcrumb creates a nice, light coating which crisps up nicely and helps to seal the flavor of the fish within.
8 oz. – Tilapia Fillets
½ cup – Panko bread crumbs
1 cup – egg wash (milk and egg)
1 cup – seafood breader (or seasoned flour)
3 oz – Wasabi Teriyaki Sauce
- Dust tilapia in seafood breader; dip in egg wash, back into the breader, then once more into egg wash. This helps to create a ‘paste’ for the Panko to adhere to.
- Cover the fillets with Panko and then let rest for 1-2 minutes before deep-frying.
- Deep-fry until fillet floats on top of oil and the Panko has turned golden brown.