Enjoy this quick and mouthwatering brown rice and mango salsa dish with breaded fish. Also excellent for seafood tacos!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 fillets |
Ingredients
- 1 ½ cups all-purpose flour
- 3 large eggs, beaten
- 1 ½ cups panko bread crumbs
- ¼ cup chopped fresh cilantro
- 1 lime, zested
- 1 pinch garlic powder, or more to taste
- 1 pinch cayenne pepper, or more to taste
- salt and ground black pepper to taste
- 4 tilapia fillets
- canola oil, or more as needed
Instructions
- Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
- Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
- Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.
- You can use parsley instead of cilantro if preferred.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 2 g |
| Sodium | 341 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Hubby not a”fish fan”, but enjoyed this enough to have 2 sandwiches! I used parsley because we are not cilantro fans. Served with Mexican corn and taco chips. Yum! Yum!
Didnt use cilantro. Lemon instead of lime since we were out. Milk 1 Tbsp in eggs Salt 3/4 tsp in panko It was great!
WOW the fish was sooo delicious!! Will definitely make this again!! SO yummy!!
This turned out really good. I didn’t have cilantro but I used Italian seasoned panko bread crumbs, so that worked out fine. I will make this again!