1/2 cup of all-purpose flour
2 large of eggs
1 1/4 cups of panko breadcrumbs
3/4 cup of chopped fresh chives
4 (6-ounce) of tilapia fillets each divided lengthwise into 2 pieces
1 teaspoon of salt
1/4 teaspoon of ground black pepper
For the tartar sauce:
1/2 cup of mayonnaise
2 tablespoons of chopped cornichon pickles
2 teaspoons of drained capers chopped
2 teaspoons of fresh lemon juice
2 tablespoons of chopped fresh parsley
- Make the tartar sauce: combine the mayonnaise, pickle, capers, lemon juice, and parsley in a bowl and set aside.
- Spread the flour on a large plate. Beat the eggs in a wide shallow dish. Combine the breadcrumbs and chives and spread them evenly on a dinner plate.
- Season the tilapia with salt and pepper. Dredge each filet in the flour, shaking off excess, then dip in the egg ; finally, dredge in the breadcrumb mixture, pressing lightly to help it adhere to the fish.
- Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add four pieces of tilapia and cook until the coating is nicely browned and the fish is cooked through, 3 to 4 minutes per side. With a slotted spatula transfer the fish to a warm plate. Add 1/4 cup oil and heat then repeat with remaining tilapia. Serve with tartar sauce and lemon wedges.