Panko-Crusted Tilapia Fish Fingers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Panko-Crusted Tilapia Fish Fingers

Panko-Crusted Tilapia Fish Fingers

with Potato Wedges and Dilly Cucumber Salad

This crispy, flaky tilapia dish has an incredible lemony-panko coating. A side of potatoes frites and dilly, creamy cucumber salad make for the perfect pairing.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time15 minutes


serving amount

300 g


(Contains Tilapia)

1 cup

Panko Breadcrumbs

(Contains Wheat)

1 unit


(Contains Egg)

2 unit

Russet Potato

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit

Mini Cucumber

2 tbsp

All-Purpose Flour

(Contains Wheat)

7 g


1 unit


1 unit

Garlic, cloves

Not included in your delivery

¼ cup


0.13 tsp


0.13 tsp



Nutrition Values

Calories990 kcal
Fat56 g
Saturated Fat9 g
Carbohydrate81 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol195 mg
Sodium490 mg
Trans Fat0.2 g
Potassium1700 mg
Calcium125 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan
Slotted Spoon
Measuring Cups


Roast potato wedges
    • Cut potatoes into 1/2-inch wedges. 
    • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 

    • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make dilly salad


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

  • Finely chop dill. 

  • Cut cucumber into ¼-inch rounds. 

  • Peel, then mince or grate garlic.
  • 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. 

Make coating
    • 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.

Bread tilapia
  • 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.

Fry tilapia
    • 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.

Finish and serve
  • Add remaining mayo, 1/8 tsp (1/4 tsp) garlic and remaining lemon zest to a small bowl. Season with salt and pepper, then stir to combine. 
  • Divide tilapia, potato wedges and dilly cucumber salad between plates. 

  • Squeeze a lemon wedge over the fish, if desired. 

  • Serve lemon aioli on the side for dipping.