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.
CHEF
Don't let cooking fish intimidate you! This delicious baked fish recipe with a crunchy-golden lemon pepper-seasoned crumb topping goes together extra quick and easy with defrosted fish fillets such as flounder or tilapia and makes a perfect weekday meal served with rice and a green vegetable. Simply top thawed fillets with a blend of Panko bread crumbs and melted butter seasoned with lemon pepper and bake for 12 to 15 minutes. Panko breadcrumbs are coarser than traditional breadcrumbs and add a delicate crunchy texture to this recipe. Check out this episode of :90 Seconds in the Kitchen, too, and see if you can pick up any tips from Chef Cari!
Provided by By Chef | October 20, 2016 11:30 am Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsBy
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
BAKED POLLOCK
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
- Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
- Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
- Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 0.7 g, Cholesterol 99.3 mg, Fat 8.6 g, Protein 23.8 g, SaturatedFat 4.8 g, Sodium 208.2 mg, Sugar 0.1 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
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