32 Reviews of Tangy Pan Fried Tilapia

From: duchinko

On Oct 21, 2005

Wonderful, this recipe takes very little time to make. Even family members who don't like fish loved it. I coated the fish with egg white after the mustard, and had a beautiful crumb crust.

From: HeidiSue

On Jul 21, 2006

They didn't have tilapia so I went with sole. I really enjoyed it. It was very mild and so good. I usually like things spiced up a bit more, but I really enjoyed the mildness of this. Next time I will add a little more dijon mustard, I missed the taste of it all together. I added the salt & pepper after the mustard & then the bread crumbs. I used my iron skillet and found that the pan needed to be real hot so the fish could cook quick & crisp. Sole is much thinner than tilapia, so it took no time at all. Yummy, a definate keeper. I can't wait to try it with tilapia. Thanks!

From: Dawni

On Sep 16, 2006

This is wonderful!! I loved that I didn't have to mess with egg. The mustard gives a slight spicy taste but it is a very light after taste. I did use basic bread crumbs instead of panko. I ate 2 huge pieces even though one would have been plenty. I just couldn't stop eating it. This is really good with steamed broccoli. Thanks for this wonderful recipe!!

From: Barb Gertz

On Aug 21, 2005

Delicious, the mustard really gives the fish a very good, tangy flavor, the panko crust works great. This recipe is very easy to make, I to used a little of the olive oil possible. Thank you Caz for sharing this recipe.

From: Dayle Hodakievic

On Apr 14, 2006

I am a big foodie and always researching new recipes.I made this for dinner tonight and it was marvelous, but then often times the simpler ideas are best! Thanks!

From: Ronnie Slobodnik

On Apr 25, 2006

This is a very good recipe. I was a bit leary about the dijon, but after reading the reviews, I decided to try it. My husband does not like to try anything new but compromised, half of the fillets were made using this recipe, the other half were dipped in beaten egg. We loved the tangy flavor of the mustard, it really enhanced the taste of the tilapia. I will be making this again. Thanks Caz!

From: FattyFat

On Aug 23, 2008

This was very easy to make & was so tasty. I served this w/ lemon wedges on the side---not b/c I thought the fish needed any extra flavor; I just love lemon. Also served w/ tartar sauce (Tartar Sauce That Makes You Scream... Oh Yes!). The tilapia's panko crust stayed crispy enough for lunch the following day. I will definitely be making this tilapia again. Thanks for posting!

From: jellyko

On May 17, 2007

Loved this! Did dust with a little flour first and didnt really need to measure ingredients...Very very simple and turned out delicious. Saute time was probably about 10-12 minutes. Served with Lemon Rice lemon rice. Will be a regular...thanks!!!

From: jovigirl

On Mar 8, 2007

Really good! We've been eating a lot of tilapia lately and I love this version with the dijon mustard. Its a great additional tangy flavor and such a simple recipe. Thanks for a great new recipe for us!

From: winkki

On Nov 1, 2006

This was very simple to assemble. I didn't have panko crumbs on hand so subbed with finely ground crumbs which I toasted in the oven. I also wasn't sure how much the kids would like the mustard so did half the fillets in dijon and half in egg wash. It was good but perhaps a bit too strong on the mustard flavor, or perhaps was slightly mismatched with the fish; at any rate the egg wash version went over better with everyone, children and adults alike. But with the egg sub, I know we will be making this again. Thanks for posting!