Crispy Breaded Tilapia

2 tilapia fillets
½ c corn starch
2 eggs
1 cup Panko
½ c peanut oil

Cut your fish fillet into four pieces—once length wise, then again through the middle so you’ve got 4 long narrow strips. You could cut those 4 strips again in half to make 8 if your fillet was particularly long, but mine was on the shorter side. Do that to both fillets.

Then line up three plates of shallow dishes near your pan of oil (don’t heat it up quite yet). First plate needs the corn starch (season with a little salt and pepper)

Second plate needs the eggs, beaten

Third plate needs the Panko.

Dip each piece of fish into the cornstarch, then the eggs, then the bread crumbs. You can let the coated fish pieces rest on a cooling rack while you work on the remaining fish.

Then heat up your oil until it is quite hot and fry each piece until golden brown, about 2 minutes per side.

Dill Mayo:
Take about 1 cup of good quality mayo and add 1 tsp lemon or lime juice and fold in 1/3 cup fresh dill.