Garlic & Herb Oven-Fried Tilapia

This breading makes a really yummy coating for lots of kinds of fish! The panko makes it so crispy - it really gives it that "fried" texture on the outside. We've done it with halibut, cod, and now tilapia.

It starts with Panko. I get this in the Asian section of nicer grocery stores or at the Asian market. It's just Japanese breadcrumbs.

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I mix up the breadcrumbs, basil, parsley, garlic, and onion powder. This time I was out of fresh basil, so I just used a little dried.

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I set up my battering line. First I salt and pepper the fish, then dredge in flour, then coat with egg, and then dredge in the breadcrumb mixture.

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Then they're ready to brown.

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I brown them for 2.5 mins on each side in a non-stick pan.

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Then they cook in the oven until done.

Mr. Picky loves this one.

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This has a great crunch to it and a wonderful flavor. I make enough for leftovers for lunch the next day - it loses its crunch in the fridge, but it's still good.

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