Crispy Panko "Katsu" Tilapia
Crispy panko-breaded tilapia fillets with a tangy soy sauce dipping sauce.
- prep
- 20 min
- cook
- 15 min
- serves
- 3-4
- difficulty
- Easy
- #fish
- #katsu
- #easy
Cooked
ingredients
- 1 lb Tilapia fillets
- 1 cup Panko breadcrumbs
- 1 Egg (beaten)
- ⅓ cup Flour
- Salt & Pepper
- Oil for frying
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar (White or Apple Cider) or Lemon juice
- 1 tsp Sugar (to balance the sourness)
- ½ tsp Sesame Oil
- Optional: A pinch of red pepper flakes or sesame seeds
Instructions
Prep Station
Set out three bowls/plates:
- Bowl 1: Flour mixed with a pinch of salt and pepper.
- Bowl 2: Beaten egg.
- Bowl 3: Panko breadcrumbs.
Bread the Fish
- Dip fillet in Flour (shake off excess).
- Dip in Egg (let excess drip off).
- Press firmly into Panko to coat both sides.
Fry
- Heat about ¼ inch of oil in a large skillet over medium-high heat.
- Fry for 3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
Sauce
Mix together the soy sauce, vinegar (or lemon juice), sugar, sesame oil, and optional red pepper flakes or sesame seeds. Serve alongside the katsu.