Ingredients:

  • 4 Tilapia Fillets (approx. 6 oz / 170g each), fresh or thawed
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper
  • ½ cup All-Purpose Flour
  • ½ tsp Paprika
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Water
  • 1 ½ cups Panko Breadcrumbs
  • ¼ cup Finely Grated Parmesan Cheese
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 Tbsp Lemon Zest
  • ½ cup High Heat Cooking Oil (e.g., Rapeseed, Vegetable, or Canola)
  • 2 Tbsp Unsalted Butter
  • 1 Lemon, cut into wedges (for serving)

Instructions:

  1. Prep the Fish: Pat the tilapia fillets absolutely dry using paper towels. This is crucial for crispness and coating adhesion. Season both sides lightly with salt and pepper.
  2. Set Up Station 1 (Flour): Combine the flour and paprika in the first shallow dish.
  3. Set Up Station 2 (Egg Wash): Whisk the eggs and water together in the second shallow dish until slightly frothy.
  4. Set Up Station 3 (Panko Mix): Combine the Panko, Parmesan, parsley, and lemon zest in the third shallow dish. Mix thoroughly so the flavourings are evenly distributed.
  5. Dredge: Take one fillet. Lightly coat it entirely in the flour mixture (Station 1), shaking off any excess.
  6. Wash: Dip the floured fillet entirely into the egg wash (Station 2), allowing excess to drip back into the dish.
  7. Bread: Press the fillet firmly into the Panko mixture (Station 3), ensuring both sides are fully coated and the crumbs are well-adhered. Set the coated fillet aside on a clean plate or tray. Repeat for all four fillets.
  8. Heat the Oil: Place the skillet over medium-high heat. Pour in the cooking oil. The oil is ready when a small breadcrumb dropped in sizzles immediately.
  9. Pan-Fry: Carefully place 2 fillets into the hot oil (do not overcrowd the pan). Fry for 4–5 minutes until deeply golden brown and crisp.
  10. Flip and Finish: Gently flip the fillets using a spatula. Add the butter to the pan. Cook for another 3–4 minutes, basting the fish with the melting butter and oil mixture, until the fish is cooked through and opaque (internal temperature should reach 145°F/63°C).
  11. Drain: Transfer the cooked fillets immediately to the wire cooling rack (this prevents the bottom from going soggy).
  12. Serve: Finish with a final pinch of sea salt and serve immediately with a fresh lemon wedge.