Crispy Tilapia Fillets with Fennel-Mint Tzatziki
['1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds', '3/4 cup whole-milk greek-style yogurt', '1 1/2 tablespoons chopped fresh mint', '1 teaspoon white balsamic vinegar', '4 tablespoons extra-virgin olive oil, divided', '4 large tilapia fillets', '1 teaspoon fennel seeds, finely ground', '1 large egg white, beaten until frothy', '2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs']
Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.
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