Herb and Panko Encrusted Tilapia Recipe (with gluten free option)

This is a delicious recipe for tilapia that is golden brown and crispy on the outside and tender on this inside.

Panko and Herb Encrusted Tilapia

4 large tilapia filets
1 cup flour
2 eggs, beaten
2 Tablespoons water
1-1/4 cup Panko breadcrumbs
2 Tablespoons fresh chives, chopped
2 Tablespoons fresh parsley, chopped
3 Tablespoons canola oil
Salt and pepper

*You can make this gluten free by simply using gluten free flour and gluten free panko breadcrumbs.

Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil.

Rinse tilapia. Pat dry with paper towel. Season with salt and pepper.

You will need three dishes or bowls to bread your tilapia. In the first bowl, add flour. In the second bowl, add beaten eggs and water. In the third bowl, mix together panko breadcrumbs, parsley and chives.

Heat a large skillet over medium heat and add oil. If you do not have a very large skillet, you can cook your tilapia in batches and you will want to use just half of the oil at a time. Dip tilapia in flour, then egg mixture, then into breadcrumbs. Press breadcrumbs into tilapia. Place tilapia into hot oil. Cook 2-3 minutes on each side to form a golden brown crust. The tilapia will continue to cook in the oven. Place tilapia onto prepared cookie sheet. Bake for 15 minutes.