PANKO-CRUSTED FISH
Make and share this Panko-Crusted Fish recipe from Food.com.
Provided by spacholl
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat.
- Season fish with essence.
- Salt and pepper.
- Put flour in shallow dish. Set aside.
- Add eggs to milk in bowl and whisk to combine. Set aside.
- Place bread crumbs in 3rd shallow dish.
- Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
- Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.
CHEF
Don't let cooking fish intimidate you! This delicious baked fish recipe with a crunchy-golden lemon pepper-seasoned crumb topping goes together extra quick and easy with defrosted fish fillets such as flounder or tilapia and makes a perfect weekday meal served with rice and a green vegetable. Simply top thawed fillets with a blend of Panko bread crumbs and melted butter seasoned with lemon pepper and bake for 12 to 15 minutes. Panko breadcrumbs are coarser than traditional breadcrumbs and add a delicate crunchy texture to this recipe. Check out this episode of :90 Seconds in the Kitchen, too, and see if you can pick up any tips from Chef Cari!
Provided by By Chef | October 20, 2016 11:30 am Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsBy
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.
HOW TO MAKE PANKO BREADED FISH
How to Make Panko Breaded Fish. Coating fish with breadcrumbs is a great way to add flavor and texture to mild fish. Use your favorite fish fillets or fish steaks and coat them with simply seasoned panko breadcrumbs. Decide if you'd like...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 8
Steps:
- Preheat the oven and prepare a baking sheet. Turn the oven on to 425 °F (218 °C). Get out a baking sheet and lay a piece of parchment paper on it. Spray the parchment paper with nonstick cooking spray and set it aside.
- Combine the seasoned panko mixture. Set a shallow bowl or plate on your work surface and measure ½ cup (30 g) of panko breadcrumbs into it. Add ½ teaspoon (1 g) of lemon zest, and ¼ teaspoon (1.5 g) of salt. Use your fingers to stir the mixture until the seasonings are combined with the panko. Set the mixture aside.
- Season the fish and dip them in beaten egg. Get out another shallow plate or bowl and crack 1 egg into it. Beat the egg with a fork. Sprinkle 2 fish fillets with salt and pepper according to your taste and dip the fish in the beaten egg. You can use your favorite fish for this recipe. Try salmon, cod, halibut, mahi mahi, or rockfish.
- Roll the fish in the seasoned panko mixture. Lift the fish fillets out of the egg and let the excess egg drip off. Lay the fish in the seasoned panko and roll the fillets gently. The panko should stick to the sides of the fish.
- Bake the panko crusted fish for 14 to 16 minutes. Lay the fish in a single layer on the prepared baking sheet. Put the fish in the preheated oven and bake the fillets for 14 to 16 minutes. The fish should flake easily when you run a fork across the top.
- Serve the panko crusted fish. Remove the fish from the oven and sprinkle a little fresh parsley over the top. Consider serving the fish with steamed vegetables and rice. Garnish the fish with slices or wedges of fresh lemon on the side. While you can store the cooked fish in the refrigerator for 3 to 4 days, it will become soggy as it's stored.
PANKO-BREADED FISH STICKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
- Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
PANKO-BREADED FISH STICKS
Make and share this Panko-Breaded Fish Sticks recipe from Food.com.
Provided by Chef mariajane
Categories Healthy
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place panko, flour and eggs in three separate shallow dishes; season flour with salt and pepper.
- Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off excess; dip into egg. Transfer to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without any crowding; fry until golden brown and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
Nutrition Facts : Calories 442.3, Fat 7.7, SaturatedFat 2, Cholesterol 144.1, Sodium 767.7, Carbohydrate 62.9, Fiber 3.3, Sugar 3.5, Protein 27.7
FISH HOUSE PANKO COD FILLETS
I merged a couple of recipes for making this single serving of cod for my husband. It is SUPER easy to prepare and so light, savoury and crunchy! If you are trying to be healthier this is a terrific replacement for battered fish!
Provided by ms.susan
Categories High Protein
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Lay out the flour, beaten egg and Panko bread crumbs on three (3) separate plates, or shallow pans.
- Mix the onion, black pepper and parsley into the panko. Blend well.
- Dip the seasoned fish in the flour, then egg and then press the fish into the seasoned Panko bread crumbs, coating the fish evenly on all sides.
- Grease or line a baking pan with parchment paper.
- Place the fish carefully in the baking pan.
- spray the top with Pam or oil.
- Bake at 350 for 15 to 20 minutes.
Nutrition Facts : Calories 599.8, Fat 9.6, SaturatedFat 2.6, Cholesterol 283.5, Sodium 593.8, Carbohydrate 66.7, Fiber 4.3, Sugar 3.8, Protein 57.7
FRESH PANKO
Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Provided by Jess
Time 20m
Yield 20
Number Of Ingredients 1
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
- Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 154.6 mg, Sugar 1 g
PANKO ENCRUSTED COD
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!
Provided by icancook66
Categories High Protein
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 450 degrees.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
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- Preheat skillet to a medium high, with a bit of oil. Fry fish a few minutes on each side until golden brown. Fry it for about 5 minutes, depending on the thickness of the fish. Clean off extra crumbs between each fish fillets.
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