Panko Baked Fish Food
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.
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.
PESTO PANKO BAKED FISH
From my notes. I guessed but you can do it by sight. You basically coat the fish with pesto and cover it in panko crumbs and bake!
Provided by Oolala
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Wash and dry fish fillets.
- Coat fish with pesto.
- Now coat fish with panko, pressing to make it stick.
- Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.
Nutrition Facts : Calories 344.6, Fat 3.4, SaturatedFat 0.7, Cholesterol 124.7, Sodium 374.4, Carbohydrate 19.4, Fiber 1.2, Sugar 1.7, Protein 55.4
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.
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- Slice fish into serving size portions. Dip fish fillets into egg mixture and then into panko crumbs mixture.
- 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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- HEAT OVEN TO 425F/217C. Line a pan with parchment paper and place a grill/rack on top. Spray rack with oil for easy clean up.
- TOAST BREADCRUMBS: Pan fry Panko crumbs with butter, lemon zest and Cajun seasoning over medium heat in a large pan for about 5 minutes or until golden brown, stirring occasionally. Be careful not to burn them. To toast crumbs in oven instead: place crumbs on pan and bake in heated oven for 5-7 minutes, shaking half way through, until golden brown.
- COAT FISH WITH MAYO, THEN PANKO: Stir mayo mixture ingredients together and brush on fish in a thin layer on both sides. Sprinkle one side lightly with salt and pepper (skip if cajun seasoning is salty). Then dip pieces of fish in crumbs, patting to help adhere crumbs to fish. Place on the rack on top of pan. Sprinkle any remaining crumbs over fish.
- BAKE: Bake fish in middle rack of oven for 7-10 minutes, depending on thickness of fish. One inch (2.5cm) thick fish will take about 10 minutes. Half inch, about 7-8 minutes. An instant thermometer will read 135F/57C. The fish should flake easily and be slightly translucent (not dry). Serve with lemon wedges and your preferred dipping sauce (note 3).
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