Using the breading technique is ideal for flavoring and crunching varieties of fish with a delicate taste. Choose the fillets or slices you prefer and coat them with panko (breadcrumbs typical of Japanese cuisine) seasoned. Decide whether to bake the fish, fry it or sear it in a pan. Regardless of the cooking method, in no time you can bring to the table a tasty and crunchy fish dish!
Ingrediants
Breaded Fish with Baked Panko
- ½ cup (30 g) of panko
- ½ teaspoon of lemon zest
- A pinch of salt
- Pepper as needed.
- 1 large egg, beaten
- 2 fish fillets
- Fresh parsley for the garnish
- Lemon wedges or slices for garnish
Doses for 2-4 servings
Breaded Fish with Fried Panko
- 4 white fish fillets, such as lemon sole, plaice, haddock or cod
- 100 g of flour
- 2 eggs beaten and seasoned with salt
- 230 g of panko
- 180 ml of vegetable oil
- Salt to taste.
Doses for 4 servings
Breaded Fish with Pan-Seared Panko
- 4 fish fillets of 150-230 g
- Kosher salt and freshly ground black pepper to taste
- ½ cup (60 g) of all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups (95 g) of panko
- 3 tablespoons (45 ml) of vegetable oil, such as canola or peanut
- Lemon wedges or tartar sauce to serve the fish
Doses for 4 servings
Steps
Method 1 of 3: Bake Breaded Fish with Panko in the Oven
Step 1. Preheat the oven and prepare a baking sheet
Set the oven to 220 ° C. Take a baking sheet and line it with a sheet of parchment paper. Spray on it with non-stick cooking spray and set it aside.
Step 2. Season the breadcrumbs
Place a shallow bowl or plate on your work surface and pour ½ cup (30 g) of panko into it. Add ½ teaspoon of lemon zest and a pinch of salt. Mix the breadcrumbs and toppings with your fingers until you get a smooth mixture. Set it aside.
Step 3. Season the fish and dip it in the beaten egg
Take another shallow bowl or plate and break an egg into it. Beat it with a fork. Sprinkle 2 fish fillets with salt and pepper to taste, then dip them in the beaten egg.
You can use any type of fish you want for this recipe. Try salmon, cod, halibut, mahi mahi, or Atlantic redfish
Step 4. Roll the fish in seasoned breadcrumbs
Lift the fish fillets from the beaten egg and allow the excess to drain. Spread them in the seasoned panko and gently roll them. The panko should stick to the sides of the fish.
Step 5. Bake the breaded fish for 14 to 16 minutes
Place the fillets on the pan you have prepared, creating a single layer. Place them in the preheated oven and cook for 14 to 16 minutes. To see if the fish is ready, try running the tines of a fork across the surface. If it crumbles easily, then it can be taken out of the oven.
Step 6. Serve the breaded fish
Remove the fish from the oven and sprinkle with fresh parsley. You could serve it with steamed vegetables and rice. Place it next to a couple of slices or wedges of fresh lemon.
Although you can keep cooked fish in the fridge for 3 to 4 days, keep in mind that it will acquire a mushy consistency over time
Method 2 of 3: Fry the Breaded Fish with Panko
Step 1. Prepare everything you need for breading
Place 3 shallow bowls on your work surface. Pour 100 g of flour into the first one. Break 2 eggs into the second and beat them with a pinch of salt. In the last bowl, pour 230 g of panko.
Step 2. Heat the oil in a large skillet
Pour 1/2 cup (120 ml) of vegetable oil into a large skillet and set the heat to medium-high. The oil will have warmed up sufficiently when it reaches 180 ° C or starts bubbling.
Step 3. Coat the fish with flour, beaten eggs and panko
Take 4 white fish fillets and pass them in flour. Turn them inside to cover them completely and shake them to eliminate excesses. Dip them in the beaten eggs making sure to coat them completely. Finally, put them in the panko and turn them until they cover the entire surface of each fillet.
You can use the white fish of your choice. For example, try lemon sole, plaice, haddock or cod
Step 4. Fry the fish for 3 minutes
Slowly insert 2 breaded fish fillets into the hot oil. Let them fry over medium-high heat for 3 minutes. They should brown on one side.
Step 5. Flip the fillets and fry them for another 3 minutes
Turn both fillets gently with a spatula or a perforated fish spatula. Fry them for another 3 minutes to cook evenly and brown well on both sides.
Step 6. Reheat the oil and fry the remaining fillets
Line a plate with paper towels and place it next to the pan. Remove the fried fish and lay it on the paper so it can absorb the excess oil. Let the oil heat up again until it bubbles and then fry the last 2 breaded fish fillets.
Step 7. Serve the breaded and fried fish
Bring the fillets to the table until they are hot and crisp. Season to taste with flaked sea salt. You could serve them with tartar sauce and lemon slices. Avoid keeping the fish crunchy, or the coating will become mushy.
Method 3 of 3: Pan-Sear Breaded Fish with Panko
Step 1. Preheat the oven and season the fish
Set the oven to 150 ° C. Prepare 4 thick fillets or fish steaks of 150-230g. Dab the fish with a sheet of kitchen paper, then season with kosher salt and ground pepper to taste. Set it aside.
For this recipe you can use your favorite fish or try halibut, perch, sea bass or swordfish
Step 2. Prepare everything you need for breading
Place 3 shallow bowls on your work surface. Pour 1/2 cup (60 g) of all-purpose flour into the first, 1 large egg into the second, and 1 1/2 cups (95 g) of panko into the third. Beat the egg with a fork and sprinkle a pinch of salt and pepper into each bowl.
Step 3. Coat the fish with flour, eggs and panko
Take a fillet or slice and flour it on one side only. Lift the fish and dip the floured side into the beaten egg. Finally, pass only this area in the breadcrumbs pressing it well. The panko should only adhere to this side of the fish. Place the breaded fish on a plate and coat the remaining fillets or steaks.
Keep in mind that with this method, you will only get crunchy breading on one side of the fish
Step 4. Heat the oil in a skillet over medium heat
Pour 3 tablespoons (45 ml) of vegetable oil, such as canola or peanut, into a large pan suitable for the oven. Adjust the heat to medium and heat the oil. Once it has warmed up enough it should start bubbling.
Step 5. Sear the fish on one side for 5 minutes
Place each fillet in the pan with the breaded side facing down. Cook it over medium heat for 5 minutes and occasionally rotate the pan. This will help make the fish crisp and golden.
Step 6. Flip the fish and bake for 5 minutes
Slowly turn each slice or fillet with a spatula or perforated fish spatula. Place the pan in the preheated oven and cook the fish for 5 minutes. Fillets or steaks should cook completely.
Step 7. Check the temperature and serve the fish
Insert an instant-read thermometer into the thickest part of the fish. At the end of cooking it should reach a temperature of 60 ° C. Serve it hot and serve it with lemon wedges or tartar sauce.
