Panko Breaded Fish Fillet
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Before I met David, I was eating fish every single week, sometimes even twice. My list of favorite fish is a long one. So far, I don’t think there is a fish I didn’t like and I’ve tried many. I’ve always used many different methods to cook them such as steamed, Broiled, pan-fried, en Papillote, Grilled and so on. I also like some of them as is… I mean raw, you know sushi, sashimi, Tataki, or even tartar.
 
David has never been too crazy about fish. He has always been more of a “meat and potato” type of guy. After encouraging David to have fish more often (the ones he liked were salmon, steelhead, red snapper, and canned tuna), I had to be creative. Yep, I know… sometimes men are just like kids! So one dish I knew he would instantly like was this one, Panko Breaded Fish Fillet!
 
Every time I make this dish, he enjoys it and at the same time he eats more fish. So I’m hitting two birds with one stone or should I say two fish… not sure! Lol!
 
At the beginning of the video you see me grinding most of the Panko and keeping some coarse breadcrumbs on the side. I believe it adheres better to the fish that way without completely losing the crunchy texture. After all I want to have the breadcrumbs on the fish not next to it otherwise it wouldn’t be a breaded fish fillet anymore.
 
I’m still working on different methods for him to enjoy more fish but it’s not easy. If you are in the same position as I am with younger and older kids at home, you should definitely give this panko breaded fish fillet dish a try and like me, work your way up… slowly!
Bon Appétit!
 
Here are some incredible fish recipes for you to enjoy…
Sausalito Smoked Salmon Dip
Mediterranean Fish Fillet with Tapenade
Grilled Fish Tacos
Salmon Pie
Ceviche de Pescado ~ Fish Ceviche
West Coast Smoked Salmon Chowder
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood
 

 
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Panko Breaded Fish Fillet

Panko Breaded Fish Fillet

This Panko Breaded Fish Fillet has a nice buttery and crunchy texture with a little zip. This recipe makes the fish so moist, you'll love it!
5 from 6 votes
Servings 2

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Prep Time 10 minutes
Cook Time 17 minutes
Passive time 0 minutes
Total Time 27 minutes

Ingredients
  

  • 1 cup Panko® breadcrumbs, divided
  • 1/4 cup Parmesan cheese, grated
  • 1/2 tsp. hot paprika
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 tbsp. fresh parsley or dill, chopped tips & tricks
  • 4 tbsp. butter, melted tips & tricks
  • 2 large fish fillets such as red snapper, sole, and haddock

Directions
 

  • Preheat oven to 425ºF.
  • Lightly grease a baking sheet lined with foil; set aside.
  • Add about ¾ cup of panko to a spice grinder and process until very fine.
  • In a small bowl, combine breadcrumbs (fine & coarse), cheese, paprika, black pepper and parsley; stir in melted butter.
  • Place fillets on the prepared baking sheet. Sprinkle breadcrumb mixture over the fillets and gently tap the breading down to help it stick.
  • Transfer to the preheated oven and cook, uncovered, for 17 to 20 minutes or until the fish flakes easily with a fork.

Notes

Footnote: Cooking time varies with the thickness of the fillet. If the fillet is thin, start checking it at around 12 minutes to see if it's cooked.
Kitchen Tools: The Spice Grinder can be purchased in the "SHOP" section of Club Foody

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