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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
1 cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Egg
(Contains Egg)
2 unit
Russet Potato
4 tbsp
Mayonnaise
(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
Dill
1 unit
Lemon
1 unit
Garlic, cloves
Not included in your delivery
¼ cup
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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- Cut potatoes into 1/2-inch wedges.
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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.
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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.)
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Zest, then juice half the lemon. Cut remaining lemon into wedges.
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Finely chop dill.
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Cut cucumber into ¼-inch rounds.
- Peel, then mince or grate garlic.
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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.
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Add cucumber. Toss to coat. Set aside.
-
-
In a shallow bowl add panko and flour, then stir to combine. Set aside.
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In a small bowl, whisk together egg and 2 tbsp (4 tbsp) water. Set aside.
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-
Pat tilapia firmly dry with paper towel.
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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.
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Add each piece of tilapia to the egg mixture, then toss to coat.
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Using your hands, transfer tilapia to breadcrumb mixture and firmly press to coat. Coat all sides.
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Transfer tilapia to a plate.
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Heat a large non-stick pan over medium-high heat.
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Meanwhile, line a plate with paper towels.
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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.)
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Using a slotted spoon, carefully transfer each piece of tilapia to a prepared plate.
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- 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.
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Divide tilapia, potato wedges and dilly cucumber salad between plates.
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Squeeze a lemon wedge over the fish, if desired.
- Serve lemon aioli on the side for dipping.