"Pan-fried snapper with panko breadcrumbs is a delicious and flavorful dish that combines the delicate taste of snapper with a crispy, golden crust."
Panko Crusted Yellowtail
5
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Prep time 10mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound fresh Yellowtail or any type of thin white fish fillets
- 1/2 cup flour (all-purpose or rice flour)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 1 cup unseasoned panko breadcrumbs
- 1/2 cup cooking oil
- 1/4 cup chopped parsley
- Lemon wedges
- Tartar sauce
Method
Step 1
Whisk flour with salt, pepper, onion powder, and garlic powder in a mixing bowl.
Step 2
Heat ¼-inch (about ½ cup) olive oil in a large heavy-bottomed or cast iron skillet over medium-high heat, until hot, not smoking. Drop a bit of panko into the oil to ensure it is sizzling hot before adding the fish.
Step 3
Beat the eggs in a shallow bowl. On a dinner plate, scatter the panko. Dredge the fish fillets, one at a time, in the flour. Shake off excess flour.
Step 4
Dip the fish in the egg, lay it over the panko, and push it down so it gets coated. Place on a dinner plate or piece of waxed paper. Repeat with the remaining fish.
Step 5
Add fish to the oil without crowding. Pull out another pan if the fish doesn't fit in one. The oil should only be used for one batch.
Step 6
Cook for 3-4 minutes on the first side. Flip and cook for another 2-3 minutes or until fish is golden brown and flakes easily with a fork. Remove from the pan and drain on paper towels.
Step 7
Serve hot with lemon wedges, sea salt, and freshly cracked pepper.