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Crispy Fish with Mango Salsa
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Mango Salsa

1 medium (1 cup) mango, coarsely chopped

2 tablespoons finely chopped red bell pepper

1 tablespoon finely chopped red onion

2 teaspoons finely chopped seeded jalapeño chile pepper

1 teaspoon finely chopped fresh cilantro


1 to 1 1/2 pounds fresh or frozen tilapia fillets, thawed if frozen

1 cup panko bread crumbs

2 teaspoons chopped fresh parsley

1/2 teaspoon salt

1/4 cup milk

1 large Land O Lakes® Egg

1/4 cup Land O Lakes® Butter

How to make

  1. STEP 1

    Combine all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.

  2. STEP 2

    Rinse fish fillets; pat dry with paper towels.

  3. STEP 3

    Combine bread crumbs, parsley and salt in 9-inch pie pan. Whisk together milk and egg in another 9-inch pie pan. Dip fillets in egg mixture; then into bread crumb mixture, turning to coat thoroughly.

  4. STEP 4

    Melt butter in 12-inch skillet until sizzling; add coated fish fillets. Cook over medium heat, turning once, 8-10 minutes or until fish flakes with fork. Serve with salsa.

Tip #1

White or mild fish fillets work best in this recipe. Refrigerate fish after purchasing and use within two days for maximum freshness and flavor.

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