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Panko-Fried Fish

Source of Recipe

Lauderdale Sun-Sentinel


Recipe Introduction

Making Ends Meet: This fried fish dish is better than ever Just because a dish is considered classic doesn't mean it can never change. Take this recipe for Panko-Fried Fish. It was a common recipie, made with store-bought breadcrumbs and haddock or flounder. You can make it with any thin white fish fillet, even tilapia or a favorite Florida fish, such as snapper, and panko breadcrumbs Go for the freshest fish you can find. Use an electric frying pan, if you have one, because the heat can be regulated with pinpoint accuracy.

List of Ingredients

1 pound thin fish fillets

1 teaspoon salt

1 teaspoon fresh-ground black pepper

1/2 cup flour

2 eggs, beaten

1 1/2 cups panko or regular breadcrumbs

3 tablespoons olive oil

Lemon wedges, tartar sauce, for garnish


Recipe

Season fish with the salt and pepper. Place flour, beaten eggs and breadcrumbs each in separate shallow containers. Heat oil in a large skillet over medium-high heat.

Dip each fillet in the following order: flour, beaten eggs and breadcrumbs. Add fillets to skillet. (Do not overcrowd; this may have to be done in batches.)

Cook, turning once, 4 to 5 minutes per side until fillets are cooked through and golden brown. Drain on paper towels. Serve with lemon wedges and tartar sauce. Makes 4 servings.