Best 7 Panko Crusted Fish Recipes

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Indulge your taste buds with our exquisite collection of panko-crusted fish recipes, a culinary symphony that harmonizes crispy textures with tender, flaky fish. Embark on a culinary journey with our diverse range of recipes, featuring an array of flavors and cooking techniques that cater to every palate. From classic lemon-herb crusted fish to tantalizing Asian-inspired creations, our recipes offer a delightful fusion of flavors and textures. Discover the art of creating a golden-brown, crispy crust that encapsulates the delicate flesh of the fish, resulting in a harmonious balance of flavors and textures. Prepare to embark on a culinary adventure that will elevate your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PANKO-CRUSTED FISH



Panko-Crusted Fish image

Make and share this Panko-Crusted Fish recipe from Food.com.

Provided by spacholl

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
1 1/2 lbs fish fillets
4 teaspoons Emeril's Original Essence (creole spice)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
2 large eggs
6 tablespoons milk
1 1/2 cups breadcrumbs (panko or other)

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-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE



Panko-Crusted Fish Sticks with Herb Dipping Sauce image

Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

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 STICKS WITH HERB DIPPING SAUCE



Panko Crusted Fish Sticks With Herb Dipping Sauce image

This recipe is from Martha Stewart's Everyday Food. The fish sticks are crispy without being fried and the dipping sauce is unusual and delicious.

Provided by EnjoyingLife

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and pepper
2 cups panko breadcrumbs
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
  • 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
  • 2. 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.
  • 3. 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 STICKS WITH HERB DIPPING SAUCE



PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE image

Categories     Fish

Yield 4 people

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. 2. 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. 3. 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.

LEMON PEPPER PANKO CRUSTED FISH



Lemon Pepper Panko Crusted Fish image

The presentation for this recipe is really pretty. We love the flavor of this dish. The potato and Parmesan cheese in the breading were a nice addition along with the lemon Panko crumbs.

Provided by Patti Jagodzinski

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 9

4-6 medium haddock filets, cod filets, or other firm white fish
1 large egg, beaten
1 Tbsp water
1 c lemon pepper Panko crumbs
1/4 c instant potato flakes, dry
1/4 c Parmesan cheese, grated
olive oil for frying, 1/4 inch depth
enough flour for dredging fish filets
salt and pepper, to taste

Steps:

  • 1. I found lemon pepper panko crumbs at Wal-Mart Superfoods.
  • 2. Place flour in a plastic bag, add salt and pepper to your liking, about a 1/2 tsp each. Add fish filets and shake to coat.
  • 3. Mix egg with water in a dish, roll fish filets in egg mixture. Then roll in Panko crumbs, potato flakes and Parmesan cheese that have been mixed and placed in another dish.
  • 4. Repeat back into egg mixture and then into panko crumbs once more.
  • 5. Put olive oil in a fry pan and heat on medium high. Fry fish on each side for about 3 minutes or until fish are a nice golden brown and crunchy.
  • 6. Remove to a plate and serve with tartar sauce and lemon wedges.

PANKO-CRUSTED FISH SERVED OVER KALE



Panko-Crusted Fish Served over Kale image

After a tough strength-training session or long run, protein is necessary to help your body recover. Before your hunger overwhelms you that protein-packed meal needs to come together quickly. This fresh and delicious fish dinner takes less than 20 minutes from prep to plating, but the best part is one serving offers more than 36 grams of protein. Learn how to cook this perfect post-workout recipe

Provided by MamaCoop

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

olive oil flavored cooking spray
1 1/2 tablespoons unsalted butter, melted
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup panko breadcrumbs
2 small halibut (this recipe calls for halibut, but tilapia, halibut or cod fish fillet, are equally delicious using ) or 2 small cod fish fillets (this recipe calls for halibut, but tilapia, halibut or cod fish fillet, are equally delicious using )
1 tablespoon freshly chopped fresh parsley
2 cups chopped curly kale
1 teaspoon extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 tablespoon extra virgin olive oil

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.

PANKO-CRUSTED FISH STICKS



PANKO-CRUSTED FISH STICKS image

Categories     Fish     Bake     Low Fat     Kid-Friendly     Dinner     Healthy

Number Of Ingredients 11

1 tablespoon 2% reduced-fat milk
2 large eggs, lightly beaten
1 pound halibut fillets, cut into 20 (1-inch) strips
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
1/4 cup light sour cream
3 tablespoons canola mayonnaise
2 tablespoons finely chopped bread-and-butter pickles
2 teaspoons minced capers

Steps:

  • Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.

Tips:

  • Choose the right fish. Not all fish are suitable for panko crusted. Look for firm-fleshed fish such as cod, haddock, tilapia, or salmon.
  • Use fresh panko breadcrumbs. Fresh panko breadcrumbs will give your fish a crispy crust. Avoid using store-bought panko breadcrumbs, as they are often stale.
  • Season the panko breadcrumbs. Before coating the fish, season the panko breadcrumbs with salt, pepper, and other herbs and spices of your choice. This will add flavor to the crust.
  • Dredge the fish in flour. Dredging the fish in flour before coating it in panko breadcrumbs will help the panko breadcrumbs adhere to the fish.
  • Coat the fish in egg wash. After dredging the fish in flour, coat it in egg wash. This will help the panko breadcrumbs stick to the fish.
  • Cook the fish at a high temperature. To get a crispy crust, cook the fish at a high temperature in the oven or in a pan with hot oil.
  • Serve the fish immediately. Panko crusted fish is best served immediately after cooking. If you let it sit for too long, the crust will become soggy.

Conclusion:

Panko crusted fish is a delicious and easy-to-make dish that can be enjoyed by people of all ages. By following the tips above, you can make sure that your panko crusted fish turns out crispy, flavorful, and delicious.

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