CRISPY PANKO FISH
with herb salad and tartar sauce
Crispy Panko crusted fish served with an extra citrusy tartar sauce and a pile of bright, vibrant herbs.
Servings: 4 | Total Active Time: 45 minutes
RECIPE
Prepare your sauce by combining all of the ingredients. Taste and adjust for lemon and salt. Set aside in the fridge. (see note 1)
Prepare the herb mixture. Combine the herbs with the olive oil. Add the lemon and salt right before serving.
3. Mix 1 cup flour, 1 tbsp corn flour and a small pinch of salt together in a shallow dish.
4. Whisk 2 eggs in a second shallow dish with a small pinch of salt.
5. Pour 2 cups of panko bread crumbs in a third shallow dish
6. Dredge each fillet in flour, shake off the excess and then coat in egg wash. Transfer to the third dish and coat with the panko bread crumbs evenly. Really press the fish into the breadcrumbs with your palm, slightly flattening the filet in the process. You want to give the fish a thick, dense crust of panko.
7. Fill a large skillet with enough oil to reach a depth of ⅓ inch; heat over medium-high heat.
8. The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.
9. Fry the fish in hot oil until golden brown; about 2-3 minutes on the first side and 1-2 minutes on the second side.
10. Transfer to a paper towel lined plate and sprinkle with flakey sea salt.
11. Top with the herb mixture and serve alongside the sauce.
NOTES
Note 1: This is a very loose lemony sauce. If you want a more traditional sauce, start with half of the lemon juice and add as needed.
Note 2: I'll generally use whatever herbs I have lying around - feel free to switch it up based on what you have!
CRISPY PANKO FISH with herb salad and extra-citrusy tartar sauce
Ingredients
- 2 lbs white fish, boneless skinless filets
- 1 cup rice flour (substitute AP flour if you need)
- 1 tbsp cornstarch
- 2 eggs
- 2-3 cups panko breadcrumbs
- Salt
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp capers, drained and roughly chopped
- ½ tsp Worcestershire
- 1 1/2 tbsp fresh dill, roughly chopped
- 2 tbsp mint, roughly chopped
- A few grinds of fresh black pepper
- Salt to taste
- 1 cup mint leaves
- 1 cup parsley leaves
- 1 cup dill sprigs
- 1 tsp fresh lemon juice
- 2 tsp olive oil
- Pinch of flakey sea salt
Instructions
- Prepare your sauce by combining all of the ingredients. Taste and adjust for lemon and salt. Set aside in the fridge. (see note 1)
- Prepare the herb mixture. Combine the herbs with the olive oil. Add the lemon and salt right before serving.
- Mix 1 cup flour, 1 tbsp corn flour and a small pinch of salt together in a shallow dish.
- Whisk 2 eggs in a second shallow dish with a small pinch of salt.
- Pour 2 cups of panko bread crumbs in a third shallow dish
- Dredge each fillet in flour, shake off the excess and then coat in egg wash. Transfer to the third dish and coat with the panko bread crumbs evenly. Really press the fish into the breadcrumbs with your palm, slightly flattening the filet in the process. You want to give the fish a thick, dense crust of panko.
- Fill a large skillet with enough oil to reach a depth of ⅓ inch; heat over medium-high heat.
- The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.
- Fry the fish in hot oil until golden brown; about 2-3 minutes on the first side and 1-2 minutes on the second side.
- Transfer to a paper towel lined plate and sprinkle with flakey sea salt.
- Top with the herb mixture and serve alongside the sauce.
Notes
Note 2: This is a very loose lemony sauce. If you want a more traditional sauce, start with half of the lemon juice and add as needed.
Note 3: I'll generally use whatever herbs I have lying around - feel free to switch it up based on what you have!