Wednesday, March 27, 2013

Panko Fish with Dipping Sauce

This is a really simple recipe that isn't too extravagent. It tastes good, and hits the spot when you just want some fish! And the upside-you'll usually have most of these ingredients in your pantry!

Panko Fish and Sauce-Adapted from Every Day with Rachael Ray
Total Time: 15 Minutes
Serves 4

  •  1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pickled relish
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 3 tablespoons flour
  • 1 egg, beaten
  • 12 ounces tilapia, cut into 4 or 8 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Preheat oven to 450 degrees. In a small bowl, combine all the ingredients for the sauce. Refrigerate until fish is done cooking.

Ready three shallow bowls. In one, place the panko breadcrumbs. In another, combine the flour, salt and pepper. Pour the egg into a third shallow bowl. Coat each piece of tilapia in the flour mixture, dip in the egg, and then coat in breadcrumbs, pressing to adhere. Repeat with remaining pieces of fish, and place on baking sheet. Bake fish until cooked through, about 10 minutes. Serve with sauce.
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