Ingredients
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4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
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3/4 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
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4 (6 -8 ounce) tilapia fillets
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3 tablespoons vegetable oil
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4 lemon wedges
Instructions
- Heat oil in large non-stick skillet over med. heat.
- Combine mayo and mustard in small dish ( if not using Dijonnaise).
- Combine next 4 ingred. on a plate and mix well.
- Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
- Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
- Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
- Serve with lemon wedges.