Panko and parmesan crusted fish filets are the perfect weeknight dish…they crispy, delicious, easy to make, and fast to prepare. You can use a number of kinds of white fish filets like tilapia, cod, catfish, rockfish, snapper, etc. And the combo of panko flakes and parmesan make a crust that is light and crispy…not at all the mushy, heavy or greasy crust that you may have had on other breaded fish. If you aren’t familiar with panko flakes, they’re basically the Japanese version of bread crumbs. Made from bread without crust, the resulting ‘crumbs’ are really large, airy, very crispy flakes that are great for breading fish or chicken. They keep their crunchiness through cooking, either sautéing or baking.
Finished with a light squeeze of lemon, this crispy fish makes for a very delicious meal! Also consider serving my spicy tartar sauce on the side — it adds a great tang and kick to the fish. I like to serve this fish with rice pilaf (my favorite recipe is here, but I’d advise leaving out the mushrooms when serving with fish), and a bright green vegetable to add color to the plate like broccoli, asparagus or sautéed spinach.
This recipe serves 2, but of course can be easily doubled or tripled.
2 rockfish or other fish filets, 1/3 to 1/2 pound each
1/3 cup flour
1/2 tsp salt
1/2 tsp freshly ground pepper
2 Tbsp 2% milk
1/2 cup panko flakes
3 Tbsp grated parmesan cheese
1 tsp Old Bay Seasoning
1 Tbsp olive oil
lemon wedges for serving
First, set up the 3 different dredging components. You’ll want 3 shallow bowls or pie plates. In the first one, mix together the flour, salt and pepper. In the second, beat the egg until well mixed, and then add the milk and stir to combine. In the third, combine the panko, parmesan and Old Bay Seasoning. Before coating the fish, check for pin bones and remove if needed. Take one filet and dredge in the flour making sure it’s fully coated. Shake off any excess. Then dip the fish in the egg/milk mixture, and let any excess drip off. Then put in the panko flakes, and coat fully, pressing lightly to ensure the flakes stick to the fish. Put on a clean plate, and repeat with the other filet.
Heat the olive oil in a skillet large enough to hold both filets over medium-high heat until the oil is hot but not smoking. Put the fish in the pan, and reduce heat slightly (between medium and medium-high). Cook until nicely browned, about 3-4 minutes. Flip the fish over, and cook for another 3-4 minutes until fish is cooked through and nicely browned on both sides. Sprinkle lightly with salt.
Serve immediately with lemon wedges and enjoy.