Panko Crusted Fish Served Over Kale Food

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.

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.

PANKO-CRUSTED FISH SERVED OVER KALE

Steps:

• Preheat the oven to 375?F. Spray a small baking dish with cooking spray.
• In a small dish, whisk melted Earth Balance, lemon juice, garlic powder, and salt well. In a separate dish, make an even layer of panko breadcrumbs.
• Take one fish filet, and dip it in Earth Balance mixture. Flip the filet and dip again so both sides are covered.
• Press the skinless side of the filet into panko crumbs, then place the fish skin side down on prepared baking dish. Repeat with other filet, then sprinkle both with fresh parsley.
• Place baking dish into the oven and cook for 13 to 15 minutes.
• While that's cooking, start the salad. Lightly drizzle chopped.
• kale with extra-virgin olive oil, and massage kale with your hands. Keep massaging for one minute, and allow kale to sit for about three minutes.
• To make the dressing, mix Dijon, lemon juice, and 1/2 tablespoon extra-virgin olive oil. Add the dressing to kale and toss evenly.
• To serve, prepare a small bed of half the kale salad and place fish right on top. Enjoy immediately.

CALIFORNIA FISH AND CHIPS

Steps:

• Pour enough oil to fill a deep-fryer about a third of the way. Heat the oil to 350 degrees F. Pat the fish dry with paper towels. Sprinkle the fish with salt and pepper. Dip the fish in flour and tap off the excess flour. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly. Repeat the process with each fillet, then carefully drop the coated fish in the fryer. Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side. Serve with choice of Chips and Guacamole.
• Wash, rinse and dry the potatoes. Then slice to width of 1/2-inch planks, end to end. Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries. Cut all the potatoes, cold water rinse and dry over paper towels.
• Heat the oil to 350 degrees F in a deep fryer.
• Next blanch the fries until the exterior starts to brown, 2 to 3 minutes. Remove from the fryer and let air dry, then refrigerate on baking pans. Fries need to cool 1 one hour in cooler before stacking in storage pans.
• Return the oil to 350 degrees. Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes. Remove the basket, allow any excess oil to drip, then season with salt and pepper.
• In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth. Add the cilantro, tomatoes, salt and Sriracha. Serve immediately or refrigerate until serving.

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.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

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.