Lemon Pepper Panko Crusted Fish
This crispy and flavorful Lemon Pepper Panko Crusted Fish is perfect for an easy dinner. With a delightful coating that combines tangy lemon with crunchy Panko, it's an irresistible dish that pairs wonderfully with tartar sauce and lemon wedges.
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.