Recipe By Darcey
Published Jun 8th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 6 fillets Calories 320.9

A mustard mayonnaise replaces the egg in this tasty version of pan-fried fish. Pairs well with macaroni and cheese, and a garden salad.

Recipe Ingredients

  • 1 ½ cups panko bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ⅓ teaspoon ground thyme
  • ⅓ teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • ⅓ cup spicy brown mustard
  • ⅓ cup mayonnaise
  • 2 tablespoons vegetable oil, or as needed
  • 6 tilapia fillets

Cooking Directions

  1. 1 Stir together the panko crumbs, salt, paprika, thyme, black pepper, and dried parsley in a bowl until thoroughly combined. In another bowl, mix the brown mustard and mayonnaise until smooth.
  2. 2 Heat vegetable oil in a skillet over medium heat until the oil shimmers. Dip each tilapia fillet into the mustard mixture, then coat on all sides with the seasoned panko crumbs. Lay the coated fillets gently into the hot oil, and cook until golden brown, about 4 minutes per side.

Nutrition Facts

  • Calories 320.9
  • Carbohydrate 20 g
  • Cholesterol 45.7 mg
  • Fat 17.5 g
  • Fiber 0.1 g
  • Protein 26.7 g
  • Saturated Fat 2.9 g
  • Sodium 618.2 mg
  • Sugar 0.1 g


  1. This simple little recipe was very tasty...a nice change of pace to your normal fried fish. I noticed that many people are having a problem with the breading sticking. Whenever I bread and fry anything I follow a few simple steps. First, dry off whatever you are frying. Next, I always dredge first in flour - Read more ...
  2. Very tasty! Following others' advice, I added salt and pepper to both sides of the fillets before generously coating with the mayo/mustard mix. To address other reviewers' comments about the breading coming off, I pressed both sides of each fish fillet into a plate of the seasoned breadcrumbs to thoroughly cover the fish. The key - Read more ...
  3. My family and I loved this recipe! I noticed others had problems with getting the mustard/mayo coating to stick. What worked well for me was to rinse the fish with water and dry it with a paper towel first. The coating sticks much better that way. Great flavor!!
  4. The taste is definitely 5 stars but like some of the other reviewers I also had trouble getting the coating to stick to the fish. It's a bit tricky and since others seem to agree I know it's probably not just me. However...once I noticed it starting to come off I just took a deep - Read more ...
  5. This was quite good. Used regular bread crumbs and lightly coated the fish in flour to which the seasonings had been added before dipping in mustard/mayo mixture.
  6. This was a quick and simple way to make this fish its tasty and easy to prepare love it I will make it again
  7. I like that this recipe doesn't use egg....I did not have any spicy brown mustard in the house so I used Dijon instead...gave it a nice creamy texture. It tasted wonderful.
  8. One star is pushing it on this one. I had nearly the same ingredients in a recipe that was broiled. And it's fantastic. I thought this would be too. Without having to turn on the broiler. NONE of the coating sticks. The fish has no flavor what so ever. Because it's all still in the - Read more ...
  9. This was a great recipe that I will use again the only thing I would change is that I used fresh parsley and I think it needed some seasoning salt on the fish before battering.