Photo: Oxmoor House
Hands-on Time
9 Mins
Total Time
21 Mins
Serves 4 (serving size: 1 fillet and 2 lemon wedges)

Dip the fish in the eggs and then into the panko mixture. Create your own fish tacos or have the Tilapia on its own with Roasted Fingerling Fries. Either way, you can’t go wrong!

How to Make It

Step 1

Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.

Step 2

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Step 3

Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Why123ask's Review

October 12, 2014

Finkra's Review

March 25, 2014
Not bad - very easy. Will heat the oil a little longer next time to make sure it's hot enough (otherwise your fish will be difficult to flip, even in a non-stick pan).

lvbum115's Review

November 03, 2013
This was a super easy and delicious recipe. I'm a little scared of cooking fish, but saw this and it was ingredients I like. I used my Seafood Watch app at my local grocery stores fish counter and they had a best choice tilapia, very mild and it cooked up wonderfully. I served it over brown rice with some broccoli. Since I would like to have my family eat more fish, and this was a sustainable choice, it's going in my meal rotation.

Chris259's Review

September 07, 2013
My family loved the fish. I trim the dark red parts off my Tilapia. I cut the fish into, length ways, which makes for more pieces of fish. If you do this give yourself a bit more panko and parmesan. Also, I did not get the oil hot enough in the first batch. The second batch was much crispier when I heated up the oil. Very simple to make.

laperkins's Review

June 11, 2013

CAgirlinIA's Review

April 12, 2013
I like this recipe - it is quick and easy to prepare. Tonight was the second time I made it and, learning from the first time, I seasoned my fish before I dipped it in the egg. It seemed all the seasoning had ended up in the bottom of the dish instead of mixed in with the Panko. So I seasoned the fish, dipped it in egg, then Panko and into the skillet. I agree with the other needs "something" - tonight it was paprika in addition to the salt and pepper but I really like her idea of using cumin for fish tacos. Neither time did I use the Parmesan as I simply didn't want to take the time to grate it and we didn't miss it.

esauer's Review

October 15, 2012

crmeng's Review

September 19, 2012
Prepared this exactly as directed and my family enjoyed it, with the Roasted Fingerling Fries; however, we felt it lacked something -- additional salt? garlic or garlic salt? red pepper? The potatoes were plenty salty enough, so that took care of the salt need for tonight. I will definitely prepare this recipe again and try adding something for a little extra kick. If preparing for use in fish tacos, I recommend adding some seasonings, such as cumin and/or chili powder, to the panko mixture, and possibly omiting the Parmesan. (We did not really taste the Parmesan, which is actually a good thing -- my teenager liked the fact that the tilapia tasted like fish, rather than Parmesan cheese. I agree.) The Parmesan probably contributed to the crunchiness of the coating, however, and helped hold it all toether. Looking forward to reading additional reviews and learning from the experiences and suggestions of others -- one of the best things about!