• 1 pound white fish fillets
  • 2/3 cup plain breadcrumbs
  • 1 tsp TPC Cucumber Dill seasoning
  • 1 ½ Tbs extra virgin olive oil
  • 1 Tbs butter
  • 1/2 cup milk


  • First combine the breadcrumbs and TPC Cucumber Dill mix in a shallow pan.
  • Pour milk in a separate shallow pan.
  • Dip fish fillets into milk first, then into breadcrumb mixture, coating well.
  • In a skillet, heat the oil and butter until melted.
  • Fry fillets until golden brown, about 5 minutes on each side.
  • Serve with your favorite tartar sauce or lemon wedges.