Quick Post: This meal was a hit! My picky daughter went as far as to call this “brilliant” (a word I have never heard her use – but I appreciated it), and asked if I could make this again for Thanksgiving!  She’s six, so I let that slide 😉 I will post the flat bread recipe I used for this soon – that one is a keeper, too! Thanks for reading, enjoy!

Crispy Fish in Flatbread – adapted from No More To Go

For the Fish –

• 1 pound tilapia fillets – split
• Blackening seasoning to taste
• Kosher salt, to taste
• 1 cup Panko bread crumbs
• 1 egg, plus 1 TBSP water
• 1/2 cup cornstarch
• Peanut oil, canola oil or a combination of the two

For the Tartar Sauce – Mom Makes Original 

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2-3 TBSP sweet dill pickle relish
• 1 tsp Dijon mustard
• 1/2 tsp true garlic powder
• 1 tsp white wine vinegar
• 1 tsp of lemon juice
• 1/2 tsp of lemon zest
• 1/2 tsp dried parsley
• 1/2 tsp dried chives
• salt and pepper to taste

Directions –

1. Prepare the sauce by combining all ingredients in a small bowl. Refrigerate.
2. In small shallow dish (pie plate), lightly beat egg with 1 tablespoon water. In another dish, pour in panko and in another dish, the cornstarch.
3. Season the tilapia with the blackening seasoning and salt, then lightly coat the fish with cornstarch – gently pat the fish to remove excess.
4. Dip the tilapia into the egg mixture, and then place the fish in the panko, making sure the piece is evenly coated. Set aside onto a clean plate and continue with the rest of the fish pieces.
5. In a heavy skillet, add enough oil to come up the sides 1/8-1/4” inch. Heat the oil over medium high heat until it shimmers. Test the oil by dropping a little panko in the pan. The oil is hot enough bubbles form around the panko.
10. Without overcrowding the pan, fry the fillet until golden, flipping once. Depending on the thickness of the fillets, these will cook in just a few minutes.
11. To serve, spread tartar on a flatbread, arrange tilapia, and other toppings of your choice.