4 whole tilapia fillets, cut in half lengthwise - you should have 8 pieces about 6″ x 2.5″ each (I used 9 small perch fillets)
3 tbsp honey
1 cup Panko breadcrumbs
1/2 cup crushed pecans (I used my food processor)
salt & pepper
3 eggs, beaten in a bowl
Honey Glaze: 3 tbsp honey mixed with 2 tbsp hot water
3 tbsp olive oil, for frying
Wash your fish fillets and pat dry. Using a brush, brush both sides of the fillet with honey. Generously salt & pepper both sides of the fillet.
Combine the Panko and crushed Pecans. Lay out your ingredients in this order: Tilapia - Egg mixture - Panko/Pecan mix. Dip the fish in the egg, coat with Panko/pecans on both sides, set aside. Repeat with all fillets.
Heat a large fry pan over medium heat. Add olive oil. When the oil is hot, turn the heat down to low. Add the fillets to the pan, make sure the fillets don’t touch each other. You may have to do this in separate batches. Fry on low for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes or until the fish is cooked through. Pour the honey glaze over the fish.
Note: if you don’t fry on low heat, the panko/pecan coating will burn before the fish is cooked through.
