Panko Crusted Tilapia with Tartar Sauce

1/2 cup all-purpose flour

2 large eggs

1 1/4 cups panko breadcrumbs

3/4 cup chopped fresh chives

4 (6-ounce) tilapia fillets, each divided lengthwise into 2 pieces

1 teaspoon salt

1/4 teaspoon ground black pepper

Canola oil

Lemon wedges

For the Tartar Sauce:

1/2 cup mayonnaise

2 tablespoons chopped cornichon pickles

2 teaspoons drained capers, chopped

2 teaspoons fresh lemon juice

2 tablespoons chopped fresh parsley

1. Make the tartar sauce: combine the mayonnaise, pickle, capers, lemon juice, and parsley in a bowl and set aside.
2. Spread the flour on a large plate. Beat the eggs in a wide shallow dish. Combine the breadcrumbs and chives and spread them evenly on a dinner plate.
3. Season the tilapia with salt and pepper. Dredge each filet in the flour, shaking off excess, then dip in the egg ; finally, dredge in the breadcrumb mixture, pressing lightly to help it adhere to the fish.
4. Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add four pieces of tilapia and cook until the coating is nicely browned and the fish is cooked through, 3 to 4 minutes per side. With a slotted spatula transfer the fish to a warm plate. Add 1/4 cup oil and heat then repeat with remaining tilapia. Serve with tartar sauce and lemon wedges.