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The Panko-Crusted Fish
Panko-crusted fish is delicious when baked in the oven, and the beauty of this recipe is that it’s versatile. It will work with any mild fish fillet, including catfish, cod, flounder, haddock, pollock, and tilapia. The panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze in this light and tasty alternative to fried fish. Perfect for a quick weeknight meal, it takes right around 30 minutes from start to finish.
Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. They are larger and less crumbly than typical breadcrumbs and absorb less grease and oil. For this recipe, if you don’t have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or a cracker meal.
Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along with coleslaw and fries or roasted potatoes.
For the Panko-Crusted Fish:
4 white fish fillets (such as cod, haddock, or tilapia)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon lemon zest
2 tablespoons olive oil (for pan-frying)
For the Lemon Dill Sauce:
1/2 cup mayonnaise
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
Salt and pepper to taste
