After several requests I’m posting the recipe from the fish I made the other night.
Panko Crusted Tilapia
1-3 filets of tilapia (or below)
1/2 cup panko breadcrumbs
2 tsp Penzy’s Singapore spice mixture (see below)
salt and pepper to taste
2 tsp neutral oil (grapeseed, canola, sunflower)
optional 1 egg
Because I had defrosted my tilapia, it was very moist and the crumb mixture held to it. BUT you can dip the fish in an egg (scrambled) to get the crumbs to adhere.
Mix the dry ingredients together in a flat bowl. Dip fish either alone or in egg first then in breadcrumb mixture, making sure it’s well coated. Heat oil in a skillet over medium-high heat. When hot, add fish, cooking for 4 minutes on each side.
You can use catfish, tarakihi or even snapper. Firm white fish that isn’t very flaky.
Singapore spice mixture has the following ingredients. I haven’t figured out the ratios yet.
Black pepper, garlic powder, lemon peel, citric acid, onion powder, turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, and cayenne. I’d probably do the first 8 ingredients in fairly equal portions then maybe 1/2 the amounts of the last 9. (You’ll need to add extra lime/lemon juice to cooking fish if you don’t have citric acid or lemon peel.)
This is really a trial and error at this point. You could also try different combinations of any of the above but I really notice the turmeric and fenugreek (latter is quite potent).