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Pan Fried Tilapia with Horseradish and Herb-Spiked Mayo

Tulkoff’s Extra Hot Horseradish adds the perfect amount of heat to a tasty fish dinner.

Prep Time

10 minutes

Cook Time

10 minutes




3 Eggs, beatenĀ 

2 Tbsp Milk

2/3 cup Flour

4 (6-ounce) Tilapia fillets

1/2 cup Vegetable oil

1/3 cup Light mayonnaise

1 Lemon

2 tsp Tulkoff’s Extra Hot Horseradish

2 Tbsp Fresh chives, chopped

1 Tbsp Dill, chopped


In a bowl, whisk together eggs and milk. Place flour in a separate shallow dish. Dip the fillets in the egg mixture and then coat in flour.

Heat a large skillet over medium-high heat with vegetable oil. Place the fillets in oil and cook for 3 to 4 minutes or until golden brown. Flip and cook on other side for an additional 3 to 4 minutes.

Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, Extra Hot Horseradish, chives and dill.

To serve, spoon mayonnaise mixture over cooked fish and garnish with extra lemon and dill.