Ingredients:
- 4 medium Tilapia fillets (approx. 150g / 6 oz each)
- 60g / 1/2 cup All-purpose (plain) flour
- 1/2 tsp Fine sea salt (for dredging station)
- 1/4 tsp Black pepper (for dredging station)
- 2 large Eggs, lightly beaten
- 1 tbsp Milk (any type) or water
- 150g / 1 1/2 cups Japanese Panko breadcrumbs
- 1 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1 small Lemon, zested (save the juice for serving)
- 1/4 tsp Garlic powder
- 2 tbsp Olive oil or high-heat vegetable oil (for brushing)
Instructions:
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. For extra crispiness, use a wire rack placed over the sheet.
- Pat the tilapia fillets absolutely dry using kitchen paper—this is crucial for the crust to stick properly. Season the fillets lightly with salt and pepper.
- Set up three shallow dredging dishes. Dish 1: Combine the flour, salt, and pepper. Dish 2: Whisk the eggs and milk/water until fully combined. Dish 3: Combine the Panko breadcrumbs, lemon zest, oregano, thyme, and garlic powder. Mix thoroughly.
- Take one fillet and lightly coat it completely in the flour mixture (Dish 1). Shake off any excess flour.
- Immediately dip the floured fillet into the egg wash (Dish 2), allowing any excess to drip off. Ensure the fish is coated everywhere.
- Place the wet fillet into the seasoned Panko (Dish 3). Press the Panko firmly onto the fish using your hand or a fork to ensure a thick, even coating.
- Transfer the crusted fillet immediately onto the prepared baking sheet or rack. Repeat this process with the remaining fillets.
- Lightly brush or spray the top surface of the Panko crusts with olive oil or cooking spray. This guarantees a beautiful golden-brown color and maximum crunch.
- Bake for 12 to 15 minutes. The fillets are done when the crust is deeply golden brown, crunchy, and the fish flakes easily when tested with a fork.
- Remove from the oven. Squeeze the reserved fresh lemon juice over the hot fillets immediately before serving.