A mustard mayonnaise replaces the egg in this tasty version of pan-fried fish. Pairs well with macaroni and cheese, and a garden salad.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the panko crumbs, salt, paprika, thyme, black pepper, and dried parsley in a bowl until thoroughly combined. In another bowl, mix the brown mustard and mayonnaise until smooth.

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  • Heat vegetable oil in a skillet over medium heat until the oil shimmers. Dip each tilapia fillet into the mustard mixture, then coat on all sides with the seasoned panko crumbs. Lay the coated fillets gently into the hot oil, and cook until golden brown, about 4 minutes per side.

Nutrition Facts

320.9 calories; protein 26.7g 53% DV; carbohydrates 20g 6% DV; fat 17.5g 27% DV; cholesterol 45.7mg 15% DV; sodium 618.2mg 25% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2010
This was a great recipe that I will use again the only thing I would change is that I used fresh parsley and I think it needed some seasoning salt on the fish before battering. Read More
(49)

Most helpful critical review

Rating: 1 stars
06/14/2010
One star is pushing it on this one. I had nearly the same ingredients in a recipe that was broiled. And it's fantastic. I thought this would be too. Without having to turn on the broiler. NONE of the coating sticks. The fish has no flavor what so ever. Because it's all still in the skillet with the Panko chips. Do it in the broiler with the mayo/mustard and the spices in the mayo mustard and truly enjoy the fish. Read More
(48)
89 Ratings
  • 5 star values: 54
  • 4 star values: 26
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
06/09/2010
This was a great recipe that I will use again the only thing I would change is that I used fresh parsley and I think it needed some seasoning salt on the fish before battering. Read More
(49)
Rating: 1 stars
06/14/2010
One star is pushing it on this one. I had nearly the same ingredients in a recipe that was broiled. And it's fantastic. I thought this would be too. Without having to turn on the broiler. NONE of the coating sticks. The fish has no flavor what so ever. Because it's all still in the skillet with the Panko chips. Do it in the broiler with the mayo/mustard and the spices in the mayo mustard and truly enjoy the fish. Read More
(48)
Rating: 4 stars
07/14/2010
This was a quick and simple way to make this fish its tasty and easy to prepare love it I will make it again Read More
(28)
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Rating: 5 stars
01/07/2012
My family and I loved this recipe! I noticed others had problems with getting the mustard/mayo coating to stick. What worked well for me was to rinse the fish with water and dry it with a paper towel first. The coating sticks much better that way. Great flavor!! Read More
(17)
Rating: 3 stars
06/21/2010
I like that this recipe doesn't use egg....I did not have any spicy brown mustard in the house so I used Dijon instead...gave it a nice creamy texture. It tasted wonderful. Read More
(15)
Rating: 4 stars
10/08/2010
This was quite good. Used regular bread crumbs and lightly coated the fish in flour to which the seasonings had been added before dipping in mustard/mayo mixture. Read More
(11)
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Rating: 4 stars
10/26/2011
The taste is definitely 5 stars but like some of the other reviewers I also had trouble getting the coating to stick to the fish. It's a bit tricky and since others seem to agree I know it's probably not just me. However...once I noticed it starting to come off I just took a deep breath and made sure that I was VERY careful about how I flipped the fish afterward. As a result most of the coating stuck. But if I had let myself get too easily flustered I think it would've lost it all. The taste alone makes this one worth the effort though. Read More
(11)
Rating: 5 stars
01/12/2012
Very tasty! Following others' advice I added salt and pepper to both sides of the fillets before generously coating with the mayo/mustard mix. To address other reviewers' comments about the breading coming off I pressed both sides of each fish fillet into a plate of the seasoned breadcrumbs to thoroughly cover the fish. The key to not losing the breading is to NOT MOVE THE FISH once you have placed it into the pan. Cook over a medium heat for the suggested four minutes on each side and carefully turn and place on other side again NOT MOVING THE FISH! With added seasoning to the fish before coating this is a winner and I look forward to making it again. Read More
(9)
Rating: 5 stars
04/09/2016
This simple little recipe was very tasty...a nice change of pace to your normal fried fish. I noticed that many people are having a problem with the breading sticking. Whenever I bread and fry anything I follow a few simple steps. First dry off whatever you are frying. Next I always dredge first in flour and then put it in the fridge for about 15 minutes. Next I dip it in whatever wet ingredient im using (usually egg) bread it in the crumbs and throw it back in the fridge for another 15 minutes and then finally fry it up. I learned this "fridge" method many years ago (dont remember from whom) and have used it ever since. My method obviously adds some extra time to your prep but I never have a problem with breading falling off in the pan. Read More
(7)