Best 3 Panko Crusted Lake Perch Recipes

**Panko-Crusted Lake Perch: A Culinary Delight with Three Versatile Recipes**

Indulge in the delectable flavors of lake perch, expertly coated in crispy panko breadcrumbs and pan-fried to golden perfection. This versatile fish is the star of three distinct recipes that cater to diverse palates. Embark on a culinary journey with Panko-Crusted Lake Perch with Lemon Caper Sauce, where tangy capers and bright lemon notes elevate the delicate fish. For a bolder experience, try the Panko-Crusted Lake Perch with Spicy Sriracha Mayo, where a creamy sriracha-infused mayonnaise adds a touch of heat. If simplicity is your preference, the classic Panko-Crusted Lake Perch with Tartar Sauce offers a timeless combination that never disappoints. Whichever recipe you choose, prepare to savor the flaky, tender perch encased in a golden-brown, crunchy crust – a symphony of textures and flavors that will tantalize your taste buds.

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

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Baked Chicken Breasts With Parmesan Crust image

For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.

Provided by Ted Allen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

Steps:

Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Photograph by Charles Masters

Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams

GOLDEN PAN-FRIED FISH

Golden Pan-Fried Fish image

A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.

Provided by Maria Helm Sinskey

Categories Beer Back to School Dinner Halibut Family Reunion Pan-Fry Bon Appétit Sugar Conscious Pescatarian

Yield Makes 4 servings plus leftovers

Number Of Ingredients 10

Ingredients

2 pounds 1 1/2-inch-thick halibut
1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)*
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon
1/2 teaspoon cayenne pepper
3 large egg whites
1/4 cup dark ale or non-alcoholic (such as O'Doul's)
3 tablespoons (or more) extra-olive oil
Quick Tartar Sauce

Steps:

Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
Available in the Asian foods section of some supermarkets and at Asian markets.

BAKED PARMESAN PERCH

Baked Parmesan Perch image

Ocean perch recipes are some of my all-time favorites. When I serve this dish to family, I always get rave reviews.-Carol Gaus, Itasca, Illinois.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter, melted

Steps:

In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 176mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

Use fresh lake perch fillets for the best flavor and texture.
Rinse the fillets thoroughly and pat dry before breading.
Season the fillets with salt and pepper, or your favorite fish seasoning, before breading.
Use a light touch when breading the fillets to avoid the breading from falling off.
Heat the oil to a medium-high temperature before frying the fillets.
Fry the fillets in batches to avoid overcrowding the pan and lowering the oil temperature.
Cook the fillets for 3-4 minutes per side, or until golden brown and flaky.
Serve the fillets immediately with your favorite dipping sauce.

Conclusion:

Panko-crusted lake perch is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The panko breading gives the fish a crispy coating, while the flaky flesh of the lake perch is cooked to perfection. Serve the fillets with your favorite dipping sauce, such as tartar sauce, lemon juice, or dill sauce, for a complete meal.