I’ve been coating my baked fish with panko bread crumbs for a long time now, but what I hadn’t been doing was toasting the panko first. Turns out, that’s all it took to take this baked fish from good to excellent! Panko bread crumbs are the key to crunchy baked fish. Toasting them gives them even more flavor and a beautiful, golden brown color. After all, you eat it first with your eyes =). Sometimes I cut the fish into strips for fish sticks, but it’s just as good (and a little less work to coat) when you leave the fillets in one piece. If you wanted to go all out, you could make your own tartar sauce but store-bought works too – or if you’re 6 (in real life, or at heart!) you can dip yours in ketchup…no judgement here =). This is a delicious, quick and easy meal. Give it a try. Enjoy!
Panko Crusted Crispy Baked Fish
3/4 pound boneless cod fillets
1 egg, beaten
3/4 cup toasted panko bread crumbs*
3 tbsp all-purpose flour
1/4 tsp creole seasoning
1/4 tsp salt
1. Preheat oven to 450 degrees. Spray baking sheet with non-stick spray.
2. In a shallow dish, combine toasted panko crumbs, salt and creole seasoning.
3. In a separate dish, add flour. In a third separate dish, beat egg.
4. Coat fish in flour, dip in beaten egg, then coat with panko crumbs. Arrange fish on the prepared pan.
5. Bake in preheated oven for 10-13 minutes, turning halfway through, until cooked through. The fish should be opaque, tender and flaky. (Baking time may vary depending on the thickness of your fish.)
Note: To toast panko, place on ungreased baking sheet. Place in preheated oven for a couple minutes or until brown. Watch closely!