Preheat oven to 475, with rack in top and bottom third. Line two baking sheets with aluminum foil; set aside.Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
Stir together butter, shallot, zest, lime juice, chiles, and salt in a bowl.
Pat dry the fillets and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden and just cooked through (4 to 5 minutes). Transfer to a plate. Serve each warm fillet with a dollop of chili lime butter. Garnish with cilantro leaf.
We have all seen tilapia capture a big marketing in relatively short time. It’s a clear success – tons of people love their fish super-mild & flaky & the advances in aquaculture are enormous. The quality of the tilapia today has never been better as we see more & more farms in natural bodies of water and moving estuaries.