Oven-Baked Panko-Crusted Fish Fillets
Panko-crusted fish is delicious when baked in the oven, and the beauty of this recipe is its versatility. It works with any mild fish fillet, including catfish, cod, flounder, haddock, pollock, and tilapia. The panko coating keeps the fish fillets crisp, and baking offers a breezy, light alternative to frying. Perfect for a quick weeknight meal, it takes about 30 minutes.
Panko are specialized breadcrumbs that retain their shape and crispiness. They are larger and less crumbly than typical breadcrumbs and absorb less grease and oil. If you don't have panko for this recipe, you can 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.
Frozen fish should be defrosted before baking to ensure evenly cooked fillets. This is particularly important in a recipe like this because the breading will not stick to frozen fish. The best method is to place the packaged fillets in the refrigerator. For a quicker thaw, seal the fish in a plastic bag and place it in a bowl of cold water (never use hot or warm water). Change the water every 30 minutes until the fish is thoroughly thawed, then prepare and cook it immediately.
Steps to Make It
1. 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.
2. Cut 1 1/2 pounds fish fillets into 6-ounce portions. Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
3. In a wide bowl, combine 1 cup unseasoned panko and 2 tablespoons finely chopped parsley. Put 1/4 cup all-purpose flour in another wide, shallow bowl. In a third bowl, whisk 2 large eggs (or egg substitute) with 1 teaspoon Cajun seasoning and 2 tablespoons mayonnaise.
4. 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 mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
5. 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 lemon wedges and tartar sauce or rémoulade sauce.
Any leftovers will keep in the fridge for three to four days. Remove the fish from the fridge and let it come to room temperature while the oven heats to 350 F. Put the fish on a baking sheet and reheat for 10 to 15 minutes.
Contact
Natalie
Arkera Inc.
Email: info@cnbreading.com
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