Crispy Tilapia Fingers with Lemon & Garlic Mayonnaise

5 stars based on 31 votes

Crispy tilapia 8

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.

Crispy tilapia 9

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!


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Crispy Tilapia Fingers with Lemon-Garlic Mayonnaise

Servings: 4-6


  • 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


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'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. Freezer-Friendly Instructions: Lay the tilapia fingers 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.
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Reviews & Comments

  • 5 stars

    Just made these this afternoon and they’re delicious. Lol, no big surprise there! What a fortunate find your website and book have been for me. Anyway, my only substitution was lemon-infused olive oil instead of regular for half the batch. Both were fantastic. It’s the first time I’ve used the three step method. What a great job it does. Thanks, Jenn!!

    - Frank on August 26, 2018 Reply
  • 5 stars

    This tilapia fingers was very delicious, it was a big hit, the sauce was so good!

    - Ysabel Black on February 2, 2018 Reply
  • 5 stars

    I have made this recipe several times and it is delicious as written. I substitute gluten-free for the bread crumbs and flour and it works out great! We especially love the lemon-garlic mayo!

    - Sharon Saxton on December 5, 2017 Reply
  • 5 stars

    Wow, my kids ate this. All 3 of them (8, 6, and 2). They even asked if we could have it for dinner again soon. 5 stars!!

    - Thalia on December 5, 2017 Reply
  • 5 stars

    I made this dish t2 days ago!!! Came out amazing!!! Beyond delicious! I’m going to feature it on my blog of course giving credit to where I got the recipe!! Thanks again. I will never eat fish sticks any other way!

    - Mark on September 8, 2017 Reply
    • Glad you enjoyed them and thanks for letting me know you’ll be sharing the recipe!

      - Jenn on September 8, 2017 Reply
  • 5 stars

    I made this dish last night with a healthy version of ‘chips’, and it was a total hit! The fish came out perfectly, and the sauce was a delightful addition. Thanks so much!

    - Angie on June 6, 2017 Reply
  • 5 stars

    These were super easy (although, as you said, messy) to make, and I loved being able to “bread” them hours before frying them. Everyone ate them enthusiastically. Another terrific family recipe from Jenn!

    - Marie-Jeanne on February 10, 2017 Reply
  • 5 stars

    Thank you for a recipe that my fish hating family loved. made them look like nuggets. my boys loved it.

    - Marie on February 8, 2017 Reply
  • I love this recipe! Making it again tonight.

    - Terri on April 13, 2016 Reply
  • Hi! Can I prepare these the day before cooking? These look delish!

    - Lori on March 13, 2016 Reply
    • Yes Lori, this recipe is perfect for that! You can also make a double batch, freeze 1/2 before cooking, and defrost them for another dinner.

      - Jenn on March 13, 2016 Reply
      • 5 stars

        Made them tonight and they were great! Crispy and light… my super-duper picky eater liked them too! I froze the uncooked batch and am looking forward to an easy weeknight meal. Thank you for another fantastic recipe!

        - Lori on March 14, 2016 Reply
  • 5 stars

    Hi Jen, do you think I can broil the fingers for few minutes? I have made this recipe frying them and I would like to try to broil them. Thanks 🙂

    - Lariza on March 11, 2016 Reply
    • Yes Lariza, I think you could. I would suggest baking them first and then finishing them off under the broiler. Hope you enjoy!

      - Jenn on March 11, 2016 Reply
      • 5 stars

        Thank you so much Jenn!!

        - Lariza on March 11, 2016 Reply
  • 5 stars

    This was such a simple and easy recipe to make! I thought the lemon-garlic mayonnaise was perfect for the fingers. I was happy to see you could make these ahead of time. It was great coming home and grabbing them out of the fridge, ready to fry in the pan.

    Another great recipe, Jenn! I just love everything you share with us. Thank you.

    - Laura on March 2, 2016 Reply
  • 5 stars

    Made this on Friday night for our family and it was a big hit! My boys (ages 5 and 3) finally ate fish!

    I do have a question- I froze some to make for dinner in a week or 2. Should I thaw them overnight in the fridge? I’m afraid the breading will fall off.

    - Sara on February 21, 2016 Reply
    • Hi Sara, So glad your boys enjoyed it! And, yes, I would recommend thawing overnight in the fridge.

      - Jenn on February 21, 2016 Reply
  • 5 stars

    Made this for a group of adults and kiddos and everyone enjoyed it. The lemon garlic sauce is fantastic. If you want leftovers, best to cook them as you plan to eat them–the crust is wonderfully crispy when just cooked, but a bit soggy the next day. Still good, of course! Next time I will freeze what we don’t eat immediately. This will be a keeper.

    - Cristina on December 21, 2015 Reply
  • Hi Jen,

    I love all of the recipes I have tried from your site. Unfortunately, my seven year old daughter has a severe tilapia allergy. What white fish would you recommend as a good substitution for any of your tilapia recipes?


    - Suzanne on December 13, 2015 Reply
    • Suzanne, any other thin white fish such as flounder, cod or catfish should work!

      - Jenn on December 14, 2015 Reply
  • 5 stars

    The Crispy Tilapia fingers were outstanding. I have tried many of your recipes and have yet to try one that wasn’t outstanding! I have gotten some friends hooked as well!
    Thank you.

    - Maria Roberts on December 10, 2015 Reply
  • 5 stars

    This was delicious!!!! The only change I made was that I had some lemon/dill compound butter that I used to cook fish in! I will be making this many times in the future! Had a Caprese Salad with balsamic glaze on the side.

    - Carolyn Stranges on October 30, 2015 Reply
  • 5 stars

    This is a great go to recipe. My Grand Daughter loves fish and wants this all of the time. I make extra and freeze it for a quick meal for her. You did it again.

    - Margaret Higgins on October 29, 2015 Reply
  • 5 stars

    With the lemon wedge drizzle and the lemon garlic mayo… tilapia never tasted so good. Love your tips like slicing the thicker side at a diagonal to create an illusion of length and designating a wet hand and dry hand.

    - Karen on October 3, 2015 Reply
  • 5 stars

    This is a great fish stick recipe using Tilapia which is so mild flavored! The dipping sauce pairs wonderfully with this. Easy to make – a great quick meal which ends up with me giving the recipe to all who try it!

    - Mary on August 31, 2015 Reply
  • 5 stars

    All I can say is WOW! I’ve fried fish before but who would have thought that just using panko crumbs would make the fish so light and crispy! Also the fish came out very flaky. Definitely using this recipe again.

    - Annisha on August 4, 2015 Reply
  • 5 stars

    Wow wow wow! This recipe is ridiculously delicious! I never thought tilapia could possibly taste soooooo good! I’m extremely impressed & thanks for sharing…Wow
    By the way I rarely leave comments but this was totally worth it.

    - April C on July 31, 2015 Reply
    • So glad you enjoyed, April!

      - Jenn on August 1, 2015 Reply
  • 5 stars

    This was awesome! I did tweek this a little bit. I seasoned the fish 1st with salt and cayenne pepper for some kick. I also added some parm to the panko. For the garlic mayo I subbed 1/2 sour cream and 1/2 mayo, no salt needed. Heated up leftovers in the oven and made yummy fish tacos. Thanks.

    - Alison Fontenot on June 14, 2015 Reply
  • 5 stars

    The Tilapia Fingers are delicious. It’s so hard to get my kids to eat fish… my daughter went back for thirds and even requests this dish for dinner. Thank you!

    - Beth on May 7, 2015 Reply
  • Do you use tilapia out of the seafood case or frozen?

    - Sharon on May 4, 2015 Reply
    • Hi Sharon, I use fresh but it’s fine to use frozen; just be sure to defrost before proceeding with recipe.

      - Jenn on May 4, 2015 Reply
  • 5 stars

    These turned out amazing! Loved the sauce too!

    - Magda on April 4, 2015 Reply
  • 5 stars

    This was without a doubt a five star recipe for making fish at home. The recipe is easy to follow and the fact that the fish can be prepared ahead makes the preparation and clean up a snap. Be sure to make to lemon/garlic mayonnaise it is the best I have ever tasted. The fish can be reheated the next day and tastes as good as if it were fresh cooked.

    - Karen Cowgill on March 19, 2015 Reply
  • I hate frying food! Can these be baked in the oven? Maybe finish them with a little broiling for extra crunch??

    - Janet on February 19, 2015 Reply
    • Hi Janet, Yes, but I would spray them with oil first so that the breadcrumbs crisp up.

      - Jenn on February 19, 2015 Reply
      • How does the cooking time differ if you bake & then broil them?

        - Marlene on June 7, 2018 Reply
        • Hi Marlene, I prefer these cooked on the stove, but you can bake them at 350 degrees for about 25 minutes or until they are golden and flake easily with a fork. (I would spray them with oil first so that the breadcrumbs crisp up.) Hope you enjoy!

          - Jenn on June 8, 2018 Reply
  • 5 stars

    My little one loves this! So easy to make.

    - Dave on January 18, 2015 Reply
  • 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…

    - 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

    - 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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