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The Panko-Crusted Fish
Panko-crusted fish is delicious when baked in the oven, and the beauty of this recipe is that it’s versatile. It will work with any mild fish fillet, including catfish, cod, flounder, haddock, pollock, and tilapia. The panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze in this light and tasty alternative to fried fish. Perfect for a quick weeknight meal, it takes right around 30 minutes from start to finish.
Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. They are larger and less crumbly than typical breadcrumbs and absorb less grease and oil. For this recipe, if you don’t have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or a cracker meal.
Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along with coleslaw and fries or roasted potatoes.
For the Panko-Crusted Fish:
4 white fish fillets (such as cod, haddock, or tilapia)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon lemon zest
2 tablespoons olive oil (for pan-frying)
For the Lemon Dill Sauce:
1/2 cup mayonnaise
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
Salt and pepper to taste
Instructions:
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For the Panko-Crusted Fish:
Prepare the coating: In one bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, salt, and pepper. In another bowl, whisk together the eggs and Dijon mustard. Place the flour in a third bowl.
Coat the fish: Pat the fish fillets dry with paper towels. Dredge each fillet in the flour, shaking off any excess. Dip the fillets into the egg mixture, then coat them in the panko breadcrumb mixture, pressing gently to adhere the crumbs.
Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add the coated fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. The fish should be opaque and flake easily with a fork.
For the Lemon Dill Sauce:
Make the sauce: In a small bowl, combine the mayonnaise, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
Serve: Plate the crispy panko-crusted fish and drizzle with the lemon dill sauce. Serve with lemon wedges, and garnish with extra dill or parsley for a fresh touch. Pair with roasted vegetables, a side salad, or rice for a complete meal.
Helpful Tips:
For a lighter version, bake the fish at 400°F (200°C) for 12-15 minutes, or until golden and crispy.
You can substitute Greek yogurt for mayonnaise in the sauce for a healthier option.
Add a pinch of cayenne pepper to the panko mixture for a little heat.
Enjoy this crispy, flavorful panko-crusted fish with a refreshing lemon dill sauce—perfect for a light, satisfying dinner!
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