Panko Breaded Fish Fillet Food

PANKO-CRUSTED FISH

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

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.

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

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 ENCRUSTED COD

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.

PANKO-BREADED FISH STICKS

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.

FLOUNDER FILLETS WITH PANKO BREAD CRUMBS

Steps:

• Rinse fillets and pat dry with paper towels.
• Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
• Dredge fish on both sides in the seasoned panko.
• Melt 2 tablespoons each butter and oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
• Cook each side until lightly golden, about 2-3 minutes. Carefully turn with a wide spatula and cook about 2 minutes longer.
• Season with freshly ground pepper keep warm.
• Continue cooking remaining fillets.
• Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
• Pour warm sauce over fillets and serve immediately. Garnish with lemon slices if desired.

PANKO BREADED FISH FILLET

Steps:

• 1. Preheat oven to 425ºF. Add about ¾ cup of panko to a spice grinder and process until fine.
• 2. In a small bowl, combine breadcrumbs, cheese, paprika, black pepper and parsley; stir in butter. Sprinkle over fillets and, with fingers, gently tap breading down to make it stick. Place fillets on a lightly grease baking sheet lined with foil.
• 3. Cook in preheated oven, uncovered, for 15-20 minutes or until fish flakes easily with a fork. Serve with *Spicy Tropical Salsa
• 4. Note: Cooking time varies with the thickness of the fillet. If fillet is thin, start checking around 12 minutes.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=s8pChLykyKk

FISH HOUSE PANKO COD FILLETS

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.

RANCH BREADED FISH FILLET

Steps:

• Mix seasoned bread crumbs with ranch dressing and the oil. It will be pasty.
• Dry fish off well and pat the crumb mixture on the fish.
• Add butter/olive oil mixture to skillet and heat to frying temperature. Fry fish until light golden brown and fish flakes nicely.