Panko Breaded Fish Food

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-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

Steps:

• Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
• Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
• Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

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.

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.

THE ULTIMATE FISH TACOS

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

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.

HOW TO MAKE PANKO BREADED FISH

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.

LEMON-HERB PANKO-CRUSTED TILAPIA

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray. Mix coating mix, parsley and zest in shaker bag.
• Brush mustard onto both sides of fish fillets, then coat with coating mix as directed on package. Place on prepared baking sheet.
• Bake 20 min. or until fish flakes easily with fork.

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 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.

SPICY ORANGE PANKO CRUSTED FISH RECIPE

Steps:

• Cook one 19 oz package of Gorton's Crunchy Breaded Fish as directed on the package.
• In a one quart sauce pan, add one cup of Sweet Orange Marmalade and place on medium heat for 5 minutes. For purposes of this recipe, I used SMUCKER'S, however, you can use your favorite Sweet Orange Marmalade for this sauce.
• After the marmalade's consistency has reduced to a sauce, and one tablespoon of Sriracha Hot Chili Sauce to the marmalade. Stir thoroughly with a small fork or whisk. Cook for an additional 5 minutes and remove from the heat.
• Once the the 16 oz package of Gorton's Crunchy Breaded Fish is completely cooked, glaze each fish using a spoon or silicone basting brush.
• If you have not already done so, gently remove the leaves from the Boston bibb lettuce and clean them thoroughly. Take two of the lettuce leaves and top them with one Spicy Orange glazed fish fillet. Garnish with 3-4 sliced green onions slices and a couple of red Fresno peppers slices. Repeat the steps with the remaining ingredients. I hope that you enjoy this recipe as much as I do!

PANKO BREADED FISH

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• In a medium bowl combine the panko, garlic powder, turmeric and parmesan cheese. Set aside.
• In another medium bowl, whisk together olive oil, mustard, lemon juice, salt and black pepper.
• Dip fish into oil mixture, shake off excess, then dip into panko mixture, pressing to adhere. Place breaded fish in a single layer on prepared baking sheet, leaving space in between each fillet.
• Bake fish for 10 minutes, remove baking sheet from oven and flip over fillets. Return baking sheet to the oven, and bake for another 8 to 10 minutes until fish is cooked thoroughly and lightly golden.

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.