How to Cook Fish Fillets with a Panko Crust

by | Jan 28, 2014 | Angler's Kitchen, Prepping and Fabrication, Recipes | 0 comments

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Panko Fried Fish
Basic technique for frying fish with a panko crust. This technique uses the standard breading procedure.
Ingredients
  • 2 lbs. fresh fish fillets cut into serving sized pieces
  • Salt
  • Pepper
  • 1 to 2 eggs beaten with 1 to 2 tablespoons milk
  • 1 to 2 cups panko crumbs
  • Oil for frying
Instructions
  1. Preheat the deep fat fryer to 375 degrees.
  2. Sprinkle the fish fillet portions with salt and pepper.Dust both sides with flour. Dip the lightly floured fillets into the egg wash, then drain any extra egg wash, then roll it the panko crumbs for an even coating. Shake off excess.
  3. Place an even layer of fish fillets in the fryer basket, then lower it and fry until the fish is golden brown and cooked through. Remove fillets and transfer to absorbent paper toweling. Repeat with remaining fish fillets.
  4. Serve immediately.

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