How To Cook Fish Fillet With Bread Crumbs

Nutrition Facts (per serving)
406	Calories
11g	Fatty
26g	Carbs
48g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	406
% Daily Value*
Total Fat 11g	fourteen%
Saturated Fatty 2g	12%
Cholesterol 256mg	85%
Sodium 899mg	39%
Total Carbohydrate 26g	10%
Dietary Fiber 2g	6%
Full Sugars 2g
Protein 48g
Vitamin C 3mg	13%
Calcium 104mg	8%
Iron 5mg	27%
Potassium 1027mg	22%
*The % Daily Value (DV) tells yous how much a food in a food serving contributes to a daily diet. two,000 calories a twenty-four hour period is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an approximate.)

Panko-crusted fish is delicious when baked in the oven, and the beauty of this recipe is that it'due south versatile. It will work with any mild fish fillet, including catfish, cod, flounder, haddock, pollock, and tilapia. The panko crumb blanket keeps the fish fillets crisp, and the oven makes cooking a breeze in this light and tasty alternative to fried fish. Perfect for a quick weeknight meal, information technology takes correct effectually thirty minutes from start to finish.

Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. They are larger and less crumbly than typical breadcrumbs and absorb less grease and oil. For this recipe, if you don't have panko, feel gratuitous to 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.

Click Play to See These Panko-Crusted Fish Fillets Come Together

"This recipe is super easy to prepare and admittedly delicious. The mayonnaise adds a nice creaminess to the fish and the panko is a delicious crisis. Once the fish is breaded, the dish only bakes until ready to serve. Relish!" —Tracy Wilk

Baked Panko-Crusted Fish Fillets Tester Image

1 1/2 pounds fish fillets, such as haddock, cod, catfish, pollock, or similar mild white fish
Kosher salt, to sense of taste
Freshly ground black pepper, to taste
1 cup panko breadcrumbs (unseasoned)
ii tablespoons finely chopped parsley
one/iv loving cup all-purpose flour
two big eggs (or one/ii cup egg substitute)
ane teaspoon Cajun seasoning (or Creole)
2 tablespoons mayonnaise
1 lemon, quartered, for serving, optional
Tartar sauce, for serving, optional
Remoulade sauce, for serving, optional

Get together the ingredients. Heat the oven to 425 F.

The Spruce
Line a rimmed baking canvass with aluminum foil or parchment paper and then spray information technology with nonstick cooking spray.

The Spruce
Cut the fish fillets into half-dozen-ounce portions.

The Spruce
Sprinkle both sides of the fish pieces with common salt and freshly footing black pepper.

The Spruce
In a wide bowl, combine the panko breadcrumbs and parsley.

The Spruce
Put the flour in another wide, shallow basin.

The Spruce
In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.

The Bandbox
Dip the fish fillets in the plainly flour, coating each piece thoroughly.

The Spruce
Dip the flour-coated fillets in the egg mixture and then coat them with the panko nibble mixture, pressing lightly to assistance the crumbs adhere to the fish. Repeat with the remaining fish.

The Bandbox
Arrange the nibble-coated fish on the prepared baking canvas.

The Spruce
Bake for nearly 16 to 20 minutes, or until the fish flakes easily with a fork. The fourth dimension in the oven depends on thickness, and so accommodate for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

The Bandbox

Recipe Variations

Add 1/4 teaspoon of cayenne pepper, some Sriracha sauce, or a dash of your favorite hot pepper sauce to the egg mixture for a little extra spice.
Replace the Cajun or Creole seasoning with a seasoned common salt blend or salt-costless seasoning.
Sprinkle the fish fillets lightly with garlic powder and/or onion powder along with the common salt and pepper.
Add together 1/4 cup of grated Parmesan cheese to the panko breadcrumbs.
Swap parsley for cilantro, and change the seasoning to ground cumin, paprika, and/or coriander.

How to Store and Reheat

Whatever leftovers will go along in the refrigerator for iii to four days. Remove the fish from the fridge and allow it come to room temperature while the oven heats to 350 F. Put the fish on a blistering sheet and reheat for 10 to 15 minutes.

Should Fish Be Thawed Before Baking?

Frozen fish needs to be defrosted before baking to ensure evenly cooked fillets. That is particularly true in a recipe like this because the breading will not stick to frozen fish. The best method is to identify the packaged fillets in the refrigerator. For a quicker thaw, seal the fish in a plastic bag and let it sit in a bowl of common cold h2o (never utilize hot or warm h2o). Change the water every thirty minutes until the fish is thoroughly thawed, then prepare and cook information technology immediately.

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