Lemon & Herb Panko-Crusted Tilapia

A deliciously crispy tilapia recipe using our Spicy Vines Lemon & Herb Seasoning, an herbaceous seasoning with flavors of garlic, citrus and pepper pairs well with crisp and neutral dry white wines. To read about our proprietary rubs and seasonings, learn more.

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COOKING TIME: 20 minutes

PAIRED WINES: Pine Mountain Vineyard Sauvignon Blanc

INGREDIENTS

• 1 ½ cups all-purpose flour

• 4 large eggs, beaten

• 1 ½ cups Panko bread crumbs

• 1 lemon, squeezed

• 1 tablespoon Spicy Vines Lemon & Herb Seasoning

• 5 tilapia fillets

• 1 tablespoon canola oil, or more as needed

• 1 tablespoon butter

DIRECTIONS

1. Pour flour onto a shallow dish or pie plate. Pour Panko crumbs onto another shallow dish or pie plate.

2. In a medium bowl, crack and whisk the eggs.

3. On a third shallow dish or pie plate, lay your tilapia filets and season both sides generously with the Lemon & Herb Seasoning.

4. In a large skillet, add 1/2 tablespoon of canola oil and 1/2 tablespoon butter.

5. Prepare an assembly line to batter your fish in this order: 1. flour 2. eggs and 3. Panko. Dip and roll each filet in this order and lay final crusted filets on a flat surface before transferring to the skillet.

6. Heat your skillet on medium-high heat and place your filets on it to cook.

7. Flip your filets when they start to turn a golden-brown. Add the remainder of the oil and butter into the skillet to ensure the second side cooks in the oil/ butter combo.

8. Once both sides of the filets are golden-brown, they are finished. Remove from het and squeeze lemon over the top, serve.