Panko Crusted Tilapia With Chipotle Kissed Tartar Sauce

By garciamoss

Ingredients

• For Chipotle Tartar Sauce:
• 4 tilapia fillets, 6 ounces each
• 2 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Cayenne pepper
• 1 cup flour
• 2 eggs
• 1 tablespoon Dijon mustard
• 2 1/2 cups panko bread crumbs
• Salt and pepper
• Canola and olive oil
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup dill pickles, minced
• 1 to 2 tablespoon sweet pickle relish
• 1 chipotle in adobo, minced or 1/2 teaspoon chipotle powder
• Juice of 1/2 lemon
• Salt and pepper to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a small bowl, combine all of the ingredients to make the tartar sauce, adding a pinch of salt and pepper. Stir well to combine, adjust seasoning to taste. Cover and chill until ready to serve.

2. Set up breading station for fish. In a shallow bowl, add the flour and lightly season with salt and pepper. The second bowl, lightly beat the eggs with the Dijon mustard. In the third shallow bowl, add the breadcrumbs and season lightly with 1 teaspoon of Old Bay. Preheat oven to 200ºF.

3. Slice the fish into strips, so you have 8 pieces. Season with Old Bay seasoning, smoked paprika, and Cayenne pepper. Set aside. Combine ¼ cup canola and ¼ cup olive oil in a large skillet. Preheat oil for 5 to 6 minutes. When oil is hot, dredge fish through flour, dip in egg, then into panko crumbs, patting down so crumbs stick. Pan fry for 2 to 3 minutes per side until golden brown. Transfer to baking sheet lined with a wire rack. Keep warm in 200-degree oven. Yields 4 servings. Serve with tartar sauce.