Best 3 Panko Crusted Pollock Fillets Recipes
**Panko-Crusted Pollock Fillets: A Culinary Symphony of Flavors and Textures**
Feast your senses on the delectable panko-crusted pollock fillets, a culinary masterpiece that harmonizes contrasting textures and a symphony of flavors. Succulent pollock fillets, renowned for their mild, flaky texture, are enveloped in a crispy, golden panko crust, creating an irresistible dichotomy that tantalizes the taste buds. Each bite unveils a medley of flavors, from the delicate sweetness of the fish to the savory crunch of the panko breadcrumbs, complemented by a hint of tangy lemon and aromatic herbs. This versatile dish can be prepared in various ways, each offering a unique culinary experience. Whether you prefer the simplicity of pan-frying or the indulgence of baking, these panko-crusted pollock fillets promise a delightful journey for your palate. Embark on a culinary adventure as we explore three enticing recipes that showcase the versatility of this exceptional dish.
BAKED PANKO-CRUSTED FISH FILLETS
The beauty of this recipe is that it's versatile; it will work with any mild fish fillet. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. 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.Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. The unique breadcrumbs originated in Japan, and they now enjoy worldwide popularity because they absorb less grease or oil than plain breadcrumbs. They are larger and less crumbly than most typical processed breadcrumbs. This makes panko an excellent choice for all kinds of uses, not just for fried foods, but anywhere you'd use breadcrumbs or like a little crunch, such as in meatloaf or meatballs, or as a topping on a casserole. For this recipe, if you don't have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or 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.
Provided by ardain1815
Categories Main Course
Time 35m
Number Of Ingredients 11
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 the parsley.
- Put the flour in a wide, shallow bowl.
- In another 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 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.
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.
Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Cholesterol 256 mg, Fiber 2 g, Protein 48 g, SaturatedFat 2 g, Sodium 899 mg, Sugar 2 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
PAN FRIED POLLOCK
Make and share this Pan Fried Pollock recipe from Food.com.
Provided by brenda-ohio
Categories Very Low Carbs
Time 25m
Yield 6-8 fillets, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix in pie plate the egg and milk.
- Mix in pie plate the dry ingredients.
- Heat oil for frying.
- Coat fillets with egg wash letting excess drip off end.
- Coat both sides well with the breading mixture.
- Fry until rich brown on one side in hot olive oil.
- Flip and cook other side until rich brown.
- Drain on paper towels.
Nutrition Facts : Calories 460, Fat 9.4, SaturatedFat 3.4, Cholesterol 357, Sodium 745.4, Carbohydrate 5.3, Fiber 0.2, Sugar 0.3, Protein 82.9
Tips:
- Use fresh pollock fillets: Fresh fish has a better flavor and texture than frozen fish. If you're using frozen fillets, thaw them completely before cooking.
- Make sure the fillets are dry: Pat the fillets dry with paper towels before coating them in the breadcrumb mixture. This will help the breading adhere to the fish.
- Use a light touch when coating the fillets: Don't press the breadcrumb mixture into the fish. Just gently pat it on so that it sticks.
- Use a nonstick skillet: This will help prevent the fillets from sticking to the pan.
- Don't overcrowd the pan: Cook the fillets in batches if necessary. If you overcrowd the pan, the fillets will not cook evenly.
- Cook the fillets until they are golden brown and flaky: This will take about 3-4 minutes per side.
- Serve the fillets immediately: Panko-crusted pollock fillets are best served hot out of the pan.
Conclusion:
Panko-crusted pollock fillets are a delicious and easy-to-make weeknight meal. They are perfect for a quick and healthy dinner. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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