There’s something truly special about sitting down to a golden, crispy fish dinner that reminds you of cozy family nights or seaside vacations. Lemon Pepper Panko Crusted Fish holds a dear place in my heart—not just for its bright, zesty flavor, but because it takes me back to those Friday evenings when my family would gather around our small kitchen table, sharing stories and laughter over a plate of hot, crunchy fish filets. I remember my mom standing by the stove, the scent of lemon and Parmesan wafting through the house, and me sneaking little bits of Panko crust when she wasn’t looking. Cooking this dish now, I feel an instant connection to those simple, joyful times.
I love how approachable this Lemon Pepper Panko Crusted Fish recipe is. Even on a busy weeknight, you can pull it together in just 30 minutes—no fuss, no fancy equipment, just quality ingredients and a hot pan. The combination of lemon pepper Panko, potato flakes, and Parmesan cheese creates such a light, crispy coating, and using haddock or cod means the fish stays moist and flaky inside. I’ve found that the secret to getting that irresistible crunch is double-dipping the filets into the egg wash and Panko mixture. It’s a little extra step that makes all the difference, giving each bite that satisfying snap you crave from good fried fish.
This recipe is perfect for anyone who loves a straightforward, no-nonsense approach to cooking but still wants something bursting with flavor. It’s easy to customize, too—whether you’re prepping for a quick dinner, impressing guests with a homemade touch, or introducing picky eaters to fish for the first time. My family loves it with a squeeze of fresh lemon juice and plenty of tartar sauce on the side. And if there are leftovers (which rarely happens in my house!), they make for a delicious fish sandwich the next day.
If you’re looking for a reliable fish recipe that’s simple, deeply satisfying, and a little bit nostalgic, Lemon Pepper Panko Crusted Fish is it. It’s one of those dishes that always delivers, whether it’s a weeknight dinner or a special meal. Give it a try, and I hope it brings a little sunshine and crunch to your table, just like it does for mine. Ready to get cooking? Let’s dive in!
How to Make Lemon Pepper Panko Crusted Fish
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Ingredients
- 4 – 6 medium haddock filets, cod filets, or another firm white fish
- 1 cup lemon pepper Panko crumbs
- 1/4 cup instant potato flakes, dry
- 1/4 cup Parmesan cheese, grated
- 1 large egg, beaten
- 1 tablespoon water
- Olive oil for frying (about 1/4 inch depth)
- Flour for dredging fish
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Directions
- Pour some flour into a large resealable plastic bag, season it with salt and pepper to your liking. Add the fish filets to the bag, seal, and shake gently so each piece gets a good coating of flour.
- Crack the egg into a shallow bowl, add the tablespoon of water, and beat them together until combined.
- In a separate shallow bowl or plate, mix together the lemon pepper Panko crumbs, instant potato flakes, and grated Parmesan cheese until well blended.
- Take a floured fish filet, dip it into the egg mixture, ensuring it’s fully coated on all sides. Let any excess drip off.
- Press the filet into the Panko-Parmesan mixture, turning and patting so the crust sticks well. For extra crunch, repeat the egg dip and Panko coating one more time.
- Set the coated filets aside on a plate and repeat the process with the rest of the fish.
- Pour enough olive oil into a large skillet to reach about 1/4 inch deep. Heat over medium-high until shimmering but not smoking.
- Carefully lay the coated filets into the hot oil. Fry for about 3 minutes on the first side, then flip and cook for another 3–4 minutes, or until each side is golden brown and the fish flakes easily with a fork.
- Transfer the cooked filets to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite tartar sauce and a few lemon wedges.
Don’t Have Haddock? Here’s What to Use Instead
If you can’t find haddock or cod, other firm white fish like pollock, tilapia, or even snapper work well in this recipe. For a gluten-free version, substitute gluten-free Panko and use crushed rice flakes in place of potato flakes. If you’re out of Parmesan, try Pecorino Romano or a small amount of nutritional yeast for a similar savory hit. The beauty of this crust is its versatility, so don’t be afraid to use what you have on hand!
The Best Way to Store Lemon Pepper Panko Crusted Fish Leftover
If you have leftovers, allow the fish to cool completely, then place pieces in an airtight container lined with a paper towel to absorb any extra moisture. Store in the fridge for up to 2 days. To reheat, bake in a 350°F oven for 10–12 minutes to help restore the crispy crust. Avoid microwaving, as it can make the coating soggy.
Perfect Pairings for Lemon Pepper Panko Crusted Fish
This crispy fish shines alongside classic sides like coleslaw, steamed green beans, or roasted potatoes. For a lighter meal, serve over a bed of mixed greens with a drizzle of vinaigrette. A chilled glass of Sauvignon Blanc or a crisp lager pairs beautifully, while homemade tartar sauce and extra lemon wedges make for the perfect finishing touch.
Pro Tips for the Perfect Lemon Pepper Panko Crusted Fish
Pat your fish dry before dredging to help the coating stick better. Don’t overcrowd the pan—work in batches for the best golden crust. If you like an extra zesty kick, mix a little lemon zest into the Panko mixture. And for those who enjoy a touch of heat, a pinch of cayenne pepper in the breading does wonders. Always serve the fish immediately for the best crunch!
Seasonal Twists for Lemon Pepper Panko Crusted Fish
In spring and summer, try adding fresh herbs like dill or parsley to the Panko mixture for extra brightness. When autumn rolls around, pair the fish with roasted root vegetables or a warm grain salad. During winter, serve with creamy mashed potatoes and sautéed greens. Adjust the sides and garnishes based on what’s freshest for maximum flavor year-round.
FAQs:
Can I use frozen fish filets for this recipe?
Yes, you can use frozen fish filets as long as you thaw them completely and pat them dry before dredging and breading. Excess moisture from frozen fish can make the coating soggy and prevent it from crisping up, so it’s important to remove as much water as possible before you start.
Is it possible to bake the fish instead of frying?
Absolutely! If you prefer a lighter option, you can bake the breaded fish filets on a wire rack over a baking sheet at 425°F for 12–15 minutes, flipping halfway through. Spritz the tops with a little olive oil spray before baking to help achieve a crispier finish.
Can I make this recipe dairy-free?
To make this dish dairy-free, simply leave out the Parmesan cheese or replace it with a dairy-free cheese alternative or a tablespoon of nutritional yeast for that umami flavor. Double-check that the Panko crumbs are dairy-free as well, as some brands may contain milk products.
What kind of oil is best for frying the fish?
Olive oil works well for flavor, but you can also use vegetable oil, canola oil, or peanut oil for a neutral taste and higher smoke point. The key is to use an oil that can withstand medium-high heat without burning, ensuring the crust gets golden and crispy.
How do I prevent the breading from falling off the fish?
Make sure to thoroughly pat the fish filets dry before starting and to dredge them first in seasoned flour. Double-dipping in the egg and Panko mixture also helps the coating stick. Avoid flipping the fish too often while frying; let it form a solid crust before turning.
Can I prepare the fish ahead of time?
You can bread the fish filets up to an hour ahead of time and keep them on a parchment-lined tray in the fridge. When you’re ready to cook, fry them straight from the refrigerator for the best texture. It’s not recommended to prepare them much farther ahead, as the breading can get soggy.
Lemon Pepper Panko Crusted Fish
Equipment
- Frying pan
Ingredients
Fish Coating:
- 4 - 6 medium haddock or cod filets or other firm white fish
- 1 cup lemon pepper Panko crumbs
- 1/4 cup instant potato flakes dry
- 1/4 cup Parmesan cheese grated
- 1 large egg beaten
- 1 tablespoon water
- 1/4 inch olive oil for frying
- to taste salt
- to taste pepper
Dredging:
- flour for dredging fish
Instructions
- Begin by placing flour in a plastic bag and seasoning it with salt and pepper to taste. Add the fish filets and toss to ensure they're thoroughly coated.
For the Coating:
- In a separate bowl, whisk the egg together with the water until combined.
- In another dish, mix the lemon pepper Panko, potato flakes, and grated Parmesan cheese until well incorporated.
- Take each filet, dip it into the egg wash ensuring it is fully coated.
- Next, roll the filet in the Panko mixture, covering it entirely.
- For added crunch, repeat the process by dipping the filet back into the egg wash and then into the Panko crumbs again. Set aside and continue with the other filets.
Cooking the Fish:
- Heat the olive oil in a frying pan over medium-high heat. Fry the coated fish for approximately 3 minutes on one side.
- Carefully flip the filets and fry them for an additional 3 to 4 minutes until they're crispy and golden brown.
- Remove the fried fish from the pan and place it on a plate. Serve accompanied by tartar sauce and lemon wedges.
