Panko Crusted Tilapia Loins

Crispy and golden on the outside, tender and flakey on the inside. Panko Crusted Tilapia takes about 10 minutes to make and is delicious. The mild flavor of this fish pleases even picky eaters. Try it topped with mango salsa.

Panko Crusted Tilapia Loins

4 Tilapia loins, thawed

Seasoning salt

2 eggs, lightly beaten

1 C Panko bread crumbs

3 TB Olive oil

Heat a skillet and the olive oil over medium high heat. Fill one shallow dish with beaten egg and another with panko breadcrumbs. Lightly season the fish on both sides, then dip in egg, then breadcrumbs pressing to coat. Pan fry about 4 minutes on each side until very brown and crispy, and cooked through. Serve with tartar sauce, cocktail sauce or any other condiment you prefer.

Julie Languille

Easy Dinner Recipes and Dinner Planning

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Risotto Cakes Rock!

Next time you make risotto, make extra so you have enough leftover to make risotto cakes. Yesterday I made some and they were SO good. I spent most of the day working in the yard, since springtime on Whidbey Island is so green, I swear if you stood still long enough the foliage would grow right over you. So we all worked up a great appetite working in the yard.

Leftover risotto doesn’t look like much, and although the easy recipe idea sounded good, I wasn’t so sure when I took the risotto out of the fridge and it was a cold, firm, white lump. Never  the less, I poured some bread crumbs into a shallow dish, heated some EVOO and butter in a skillet and carved off a large spoonful of risotto. I tried forming a patty with the spoon, but that wasn’t cutting it, so I used my hands and formed small patties. Then I pressed them into the breadcrumbs until well coated on both sides.

I put them into the waiting skillet and they sizzled. I let them cook until they formed a crispy golden crust then gently flipped them over. They’re a bit crumbly when they are warmed through. The crust formed more quickly on the second side. Carefully I removed them and plated them for my husband and I.

Oh my gosh, they were SO good. Crispy on the outside, creamy and delicious on the inside. They were amazing. My husband insisted I make some to share with the neighbors, because they love risotto. They were very pleased to receive them, let me tell you and I was happy to share.

You’ve got to try them!

Julie Languille

Busy wife and mom, and owner

Dinners In A Flash - Easy Dinner Recipes

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