Crispy Tilapia Fingers with Lemon & Garlic Mayonnaise

5 stars based on 5 votes

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If you’re wondering how to get your children to eat — or even love — fish, try feeding them this. They’ll think it’s kid-friendly food for them, but I promise you it’s anything but. These tilapia fillets are lightly coated with panko, pan fried to crispy perfection, and served with a tangy garlic and lemon mayonnaise. As far as I’m concerned, it’s the best way to transform ordinary tilapia into a seafood sensation.

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The great thing about this dish is that you can do most of the preparation ahead of time. Come dinnertime, all you have to do is throw the fish in the frying pan. You can also make a huge batch and freeze some before cooking, which makes for a quick and easy dinner another time. Gotta love two meals for the work of one.

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To make these tilapia fingers, simply cut your tilapia fillets in half. Leave the thin sides long and then cut the thicker sides in half on a diagonal so they appear longer.

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Next, bread the fish using the three-step breading method: first flour, then eggs, then panko. This will ensure a beautiful and crispy coating that will adhere evenly to the fish.

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Lay the fish fingers on a baking sheet and season with them salt and pepper. Looks good already, right?

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Coat a non-stick pan generously with olive oil and pan fry until crisp and golden.

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Drain any excess oil on paper towels…

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Sprinkle with salt, dip in Lemon-Garlic Mayonnaise and enjoy!

 

Crispy Tilapia Fingers with Lemon-Garlic Mayonnaise

Servings: 4-6

Ingredients

  • 2 pounds tilapia fillets
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 cups panko
  • Salt
  • Ground black pepper
  • Olive oil
  • 1 lemon, cut into wedges

For the Lemon-Garlic Mayonnaise

  • 1 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1 clove garlic, minced
  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • Salt and ground black pepper, to taste

Instructions

For the Tilapia Fingers

  1. Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
  2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
  3. Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job...it's best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
  4. Line a plate with 3 paper towels and set by the stove. Coat a large non-stick sauté pan generously with olive oil and place over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.

For the Lemon-Garlic Mayonnaise

  1. Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
  2. Note: If you want to freeze the breaded tilapia fingers, lay them in a single layer and wrap well with aluminum foil. Place in a freezer bag in the freezer. When you're ready to make them, simply defrost them enough so they'll lay flat in the pan and cook as directed above.

Reviews & Comments

  • 5 stars

    Great recipe! What is the best way to reheat after freezing?

    - Michele on December 7, 2014 Reply
    • Hi Michelle, I would reheat in a 350 degree oven.

      - Jenn on December 7, 2014 Reply
  • 5 stars

    I used your recipe for fish fingers and garlic mayonnaise today and it was amazing! The only difference is i prepared my own breadcrumbs for the fish and used orange juice instead of lemon for the mayonnaise but I loved it! Thank you! I will not be using any other recipe to do fish fingers

    - Faith on October 16, 2014 Reply
  • 5 stars

    Another winner with my kids! Thanks again for a simple, straight forward and delicious recipe. I froze half the batch and look forward to another easy and tasty meal in a few weeks.

    - Becky on August 27, 2014 Reply
  • 5 stars

    You occasionally publish calorie counts but not for the tilapia fingers and for other recipes. Without knowing the calories in a dish, I won’t try the recipe no matter how fabulous it seems. I control my weight by consuming a limited amount of calories. I hope you will publish this type of information more frequently in the future. I’m giving this recipe a 5 star because I know it would be amazing if I did make it. Thank you.

    - cathy haag on August 21, 2014 Reply
    • 5 stars

      You can try purchasing a nutritional kitchen scale. I used calorie counting measures to lose weight and I wouldn’t make it without it. Plus you can be more comfortable substituting ingredients and its waaay more accurate compared to being given the values with the recipe. Just my 2 cents :)

      - Faith on October 16, 2014 Reply
  • could I substitute halibut or salmon or cod for tilapia (not easily found where I live)

    - glynis on July 28, 2014 Reply
    • Hi Glynis, You could easily substitute halibut or cod.

      - Jenn on July 28, 2014 Reply
  • Hello Jenn, thank you for sharing your knowledge and your great website. Question…how do you feel about prepared garlic in a jar ??? A lot of your recipes call for garlic and chopped or minced garlic in a jar is easy to use. Don from New Jersey.

    - WARHUKKER on July 22, 2014 Reply
    • Hi Don, I don’t love prepared garlic in a jar because the preservatives give it an off taste. I would say it’s fine to use it in a pinch, but only in recipes where the garlic gets cooked; not in salad dressings, dips, etc. Hope that helps!

      - Jenn on July 23, 2014 Reply
  • What would suggest to go with the crispy talapia? ?

    - Fanny on May 7, 2014 Reply
    • Hi Fanny, My French green beans with shallots or roasted broccoli would both be good.

      - Jenn on May 8, 2014 Reply
  • Can I use catfish instead. I did your peruvian chicken and Mexican rice and french string beans with shallots and the green sauce. I LOVE YOU IT CAME OUT JUST THE WAY I HAD IT AT A PERUVIAN RESTAURANT. YOU ARE AMAZING,the recipes are so simple to follow. My grandson is going to learn how to cook b/c of u he loves to be in the kitchen he is my little helper.

    - Fanny on May 5, 2014 Reply
    • Hi Fanny, Yes, any white fish will work with this recipe — just be sure to cut the pieces the same size as shown in the photos so they cook properly. (Tilapia is pretty thin so the inside cooks through just when the outside is crisp and golden.) So glad to hear you are enjoying the recipes!

      - Jenn on May 6, 2014 Reply
  • This was awesome. I had to use butter instead of olive oil though. Very tasty treat!

    - Jared Davis on November 13, 2013 Reply
  • This is THE best fish recipe ever! Even people who don’t care for fish seem to enjoy it. The garlic mayo makes it addicitng. Wonderful–and so easy too.

    - Carol on June 7, 2013 Reply
  • I made these tonight with cod and even my fussy “I never eat fish” daughter scarfed them down. I was out of panko so I used Italian bread crumbs and it still work great!

    - Julie on June 7, 2013 Reply
  • The Tilapia came out perfect. I just made some homemade tartar sauce instead though. My picky kids, ages 2 and 6 loved them and even wanted seconds. This recipe is a keeper! Thanks

    - Donna on May 9, 2013 Reply
  • These were really tasty! I only had Italian style panko crumbs and I used coconut oil to fry them, and they turned out delicious! I have 2 kids, 6 and 3, and everyone was happy! A keeper in my family!!

    - Jennifer on May 3, 2013 Reply
  • Loved this, very easy but I thought the fish needed a little extra seasoning, maybe some cajun spice added to the flour. Next time I will get some good french bread, lettuce, tomato and make these into Poor Boys with that sauce they will be AMAZING!

    - Teresa on April 12, 2013 Reply
  • I do no comprehend the necessity for this step, I thought at first they would be baked, put on sheet just to salt and pepper?

    Lay the fish fingers on a baking sheet and season with them salt and pepper. Looks good already, right?

    - pavlo on April 4, 2013 Reply
    • Hi Pavlo, You have to put them somewhere, especially if you want to prep them ahead of time and store them in the fridge, and a baking sheet is just the right size. A plate would be too small.

      - Jenn on April 4, 2013 Reply
  • These were very yummy. I made no changes in the recipe, and my family enjoyed every bite.

    Thanks for the great recipe!

    - Jennifer Smith on March 11, 2013 Reply
  • Trying to eat fish as part of a healthier diet; frying in oil with breadcrumbs defeats that – forget about adding mayonnaise too…Might as well have some friend chicken at that rate

    - Steve on March 10, 2013 Reply
  • These were great!
    My kids really ate these up.

    Added lemon pepper seasoning to the flour. Worked really well.
    The garlic/lemon/mayo sauce was excellent! The kids (though they LOVE to “dip” things, went wild with this one. my 3 year old was practically licking his plate. He did his fingers…
    Excellent.

    - jennifer hobson on March 9, 2013 Reply
  • I made this tonight for the first time and everyone loved it!! Thank you for a quick easy yummy recipe

    - Liz Slater on March 5, 2013 Reply
  • I made them last night and my three, and 5 year old boys went back for seconds. They loved them we all did. Everything from everyone’s plates was gone. I never thought of cutting up the fish into fingers,,,great idea. Great Friday-fish night meal.
    Thank you so much. No I’m gearing up for the southern shrimp barbeq,,,, Pretty jazzed, been waiting, but it’s time,,,

    - jennifer on December 30, 2012 Reply
  • Is there a need to season fish with salt and pepper before dredging procedure?

    - Mary on December 21, 2012 Reply
    • Hi Mary, No it’s not necessary.

      - Jenn on December 21, 2012 Reply
  • A trick from my mom included putting the fish in milk then flour then panko. Does the egg make them fluffier?

    - Lauren on October 2, 2012 Reply
    • Hi Lauren, It makes the panko stick better.

      - Jenn on October 2, 2012 Reply
  • My wife and I made these a few weeks ago, and they were phenomenal! Even our picky-eater 14 month old daughter loved them (her first fish dish that she liked). We of course made too much, so we froze the leftovers for later. With a quick reheating at 350F in the oven they were just as good the first go around. For the mayo-dip I jazzed it up a little bit with some fresh dill, made it pop, just a little bit more. Keep these wonderful recipes coming!

    - DavidB on October 2, 2012 Reply
  • Thanks for the simple recipe! I was planning on Tilapia tonight, but wasn’t sure how I wanted to cook it. I needed something kid friendly, and sure enough it was a hit! My 20 month old and 5 year old gobbled them up quickly. I made some tartar sauce instead and it tasted great! Thanks for a go-to recipe!

    - Donna on July 23, 2012 Reply
  • These are perfect to throw in tacos with lettuce, cheese, and a zesty aoili!

    Thanks for sharing this wonderful recipe!

    - Kat D on June 27, 2012 Reply
  • Will this be just as good baked and not fried?

    - Eliana G on June 20, 2012 Reply
    • Hi Eliana, Probably not. Sorry!

      - Jenn on June 20, 2012 Reply
  • I make these for my daughter instead of buying frozen fish sticks, and she loves them. She even asks me to make them for her. The one thing I don’t do is the mayonnaise sauce since she likes to dip her’s in ketchup.

    - Mark on June 20, 2012 Reply
  • We are not a big mayo family so I used apricot jam and diluted it slightly with a few tsp of OJ (could use water) and added about 1/4 tsp asian chili paste for a dipping sauce that everyone loved

    - Meredith Loveless on June 20, 2012 Reply
  • Can’t wait to try this . I like that you can prepare then freeze them.

    - Tom M. on May 15, 2012 Reply
  • We had halibut on hand so we used that instead, and they disappeared! Delicious!

    - Carissa on March 8, 2012 Reply
  • Have tried this with a little diversion and it is so yummy, Anything that is seafood is better than meat..

    - MARIA on March 1, 2012 Reply
  • These were a hit- the kids gobbled them up. Great recipe.

    - meredith Lovelss on March 1, 2012 Reply
  • This is the recipe that got my family hooked on Tilapia. So easy and so delicious. Thank you!

    - Terri on March 1, 2012 Reply
  • So delicious! This has become a staple in our house – the tilapia always comes out perfectly crispy and the lemon-garlic mayo is the perfect accompaniment.

    - Emma on March 1, 2012 Reply
  • My family loves tilapia, so I have made your tilapia fingers with garlic mayonnaise many times. Even my 2 year old will eat it! I like, too, that I can assemble the tilapia (bread them and stuff) then put them in the fridge until it’s time to cook! Super easy and super yummy!

    - Julie M. on March 1, 2012 Reply
  • Delicious! Made this tonight and my hubby couldn’t get enough. We will definitely keep this one hand.

    - Leah on February 10, 2012 Reply
  • I made this tonight and my guy and 6 yr old daughter gobbled it up! YUM.

    - Sadie on November 7, 2011 Reply
  • I am making this tonight!!

    - michael palmer on January 25, 2011 Reply
  • My husband made this recipe without changing a thing, except we baked the fish, and it was really great!

    - Dani on November 17, 2010 Reply
  • mmm fish and chips might be on my menu this week!

    - cca on November 8, 2010 Reply
  • Huge hit with the family!! Thanks for sharing the recipe!! It will be a new favorite one for us

    - Tammy on October 21, 2010 Reply
  • Hi, I made these tonight for dinner and they were very, very good. Quick to put together and very tasty indeed. I will be making these on a regular basis.
    Thanks so much.

    - Aprilm on October 14, 2010 Reply
  • Made these for dinner last night and, WOW, sooo yummy. Even my picky kids ate them. Love the recipes…keep ‘em comin!

    - L.C. on October 5, 2010 Reply
  • I can’t wait to try this, I know from experience panko is good on anything. Never tried it with Mayo base……this should be entresting.

    - Doloris on October 3, 2010 Reply
  • Just wanted to let you know we made your tilapia fingers. SO GOOD! My mom was here and everyone loved them– simple, easy and delicious!

    - Beth on September 29, 2010 Reply
  • Tried this and the whole famly loved it. The dipping sauce was delicious!

    - Suzanne on September 28, 2010 Reply
  • looks fantastic! :-)

    - oneshotbeyond on September 28, 2010 Reply
  • I’ve stumbled upon your blog and I soooo will try this!!! I’ve made breaded tilapia before but not with panko!! Looks easy! Thanks!

    -Ms B
    http://www.inadvertentlydomesticated.com

    - Ms B on September 27, 2010 Reply
  • Those look so good! can you make me some for lunch?

    - Nic on September 22, 2010 Reply

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