1 Pound (I Used Frozen Fillets, Which I Thawed In The Refrigerator And Cut Into Bite-Sized Squares While Still Slightly Frozen. You May Use A Different Type Of Fish)
1 Cup (16 tbs)
Panko bread crumbs
1 Cup (16 tbs)
2 Cup (32 tbs) (For Deep Frying)
Place the tilapia squares in a single layer in a shallow dish. Pour milk over squares. Cover with plastic wrap and chill 1 hour. (If the milk doesn't cover the fish completely, rearrange fish every 15 minutes, or so. Combine panko bread crumbs, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion salt, and ¼ teaspoon garlic powder in another shallow dish. Let fish squares stand at room temperature 10 minutes. Remove from milk, and discard milk, allowing excess to drip off. Discard milk. Sprinkle fish squares with ½ teaspoon salt. Dredge fish squares in panko bread crumb mixture, shaking off excess. Pour peanut oil to depth of 1 inch in a medium-sized pot. Heat to 350 degrees. Fry fish squares, in batches, a very short amount of time, just until golden brown. Drain on wire rack over paper toweling. Serve immediately, while hot! I served mine along with Tart and Tangy Tartar Sauce, Surfin' Seafood Sauce, Sweet Potato Fries, Cabbage-Carrot Salad with Dressing, a refreshing lime-flavored drink, and Lemon Pound Cake with Blueberry Sauce, all of which you can find in bettyskitchen. I hope you enjoy this meal! --Betty
Looking for an easy one-pan entrée? Betty packs for you a sustainable, good-for-you entremets that isn't just tasty, but also a breeze to make. Finger sized fish bites seasoned and dipped into panko bread crumbs is one dish that even the kids can't resist. Stream this video to learn more about it.