Panko-Crusted Tilapia Fish Fingers

Zest, then juice half the lemon. Cut remaining lemon into wedges. 

Finely chop dill. 

Cut cucumber into ¼-inch rounds. 

Add dill, 1 tsp (2 tsp) lemon zest, ½ tbsp (1 tbsp) lemon juice and half the mayo to a large bowl. Season with salt and pepper, then whisk to combine. 

Add cucumber. Toss to coat. Set aside. 

• In a shallow bowl add panko and flour, then stir to combine. Set aside. 

• In a small bowl, whisk together egg and 2 tbsp (4 tbsp) water. Set aside.

Pat tilapia firmly dry with paper towel. 

Cut each piece of tilapia in half lengthwise, then cut each piece in half crosswise. (NOTE: You will get 4 pieces per fish.) Season with salt and pepper. 

Add each piece of tilapia to the egg mixture, then toss to coat.

Using your hands, transfer tilapia to breadcrumb mixture and firmly press to coat. Coat all sides. 

Transfer tilapia to a plate.

• Heat a large non-stick pan over medium-high heat.

• Meanwhile, line a plate with paper towels.

• When hot, add 1/4 cup (1/2 cup) oil. Working with one piece at a time, carefully add to pan. Cook, flipping halfway, until golden brown and cooked through, 2-3 min per side.** (NOTE: Cook in batches for 4 ppl, adding another ¼ cup of oil to the pan, if needed.) 

• Using a slotted spoon, carefully transfer each piece of tilapia to a prepared plate.