Panko Crusted Fried Fish
You don’t need a deep fryer to make this restaurant-quality panko crusted fried fish at home. With a handful of simple ingredients and a simple, classic technique, you’ll get fish that’s crispy on the outside, and tender and juicy inside. Golden, crunchy perfection is way easier than you think!
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Homemade Panko Crusted Fish
I live at the Jersey Shore, where fried fish is a staple on every seafood menu. This panko crusted fish is my go-to when I want to make the crispiest fried fish at home. It's a great way to prepare your fresh catch of the day, no matter what type of fish was on the line.
Living at the shore, we're so lucky to always have fresh fish at our fingertips, but this recipe works well with high quality frozen fish (defrosted) too. Whether you want to make panko crusted cod, flounder, striper or any white flaky fish, this method nails it every time.
Shallow Frying
Instead of deep frying, I prefer a quick shallow fry in a cast iron skillet. It uses less oil, so it creates less mess and is more economical, too. This simple technique results in perfectly cooked, tender, flaky fish pieces coated with buttery panko breadcrumbs.
It's going to become your new favorite way to fry anything at home, not just fish. This is one of my favorite fish recipes because the whole family loves it and it's easy enough to make on a busy weeknight!
Want more crispy fried recipes? Try my classic calamari fritti, these Sicilian arancini, or these lobster corn fritters with tarragon aioli.
Why This Recipe Works
- Panko creates a super light and crispy texture that’s hard to beat.
- Shallow frying gives you a similar crunch of a deep fryer with less oil and fuss.
- Can be made with any mild white fish.
Panko Fried Fish Recipe Ingredients
Vegetable oil – Neutral flavor and high smoke point make it the best way to get that golden crust.
Fish fillets – Use fresh fish pieces whenever possible, but frozen fillets can work too. Just make sure they’re fully thawed and dried well with paper towels. Shoot for about 6 ounces per fillet, and keep in mind that thicker cuts may need a bit more cooking time.
Panko bread crumbs – These Japanese-style crumbs are larger and airier than regular breadcrumbs, giving the fish that signature crispy topping.
Cayenne pepper – Adds a subtle heat that enhances the flavor without overpowering.
*Find the full ingredient list in the recipe card below!
Best Fish for Panko Crusted Fish
This recipe works with any type of mild tasting flaky white fish.
Fresh cod fillets are the classic fish used, but flounder, haddock, barramundi, grouper, and anything similar will work beautifully.
Always choose sustainably sourced seafood from a reputable fishmonger, grocery store or online shop. Don't be afraid to ask questions like where it's from or when it was caught.
Helpful Equipment
- Cast iron skillet
- Wire rack
- Tongs
- Baking sheet
- Shallow dishes
- Paper towels
How to Make Fried Fish with Panko
Set Up and Breading
- Place all purpose flour and panko bread crumbs in two separate shallow dishes. In a third medium bowl, whisk together eggs, salt, and pepper to create your egg wash. Stir cayenne pepper into the panko.
- Use paper towels to pat the fillets dry. Season both sides with black pepper and salt.
- Coat each piece of fish in flour, then dip into the egg wash, letting the excess drip off. Press into the panko mixture, coating evenly on all sides.
Pro Tip: Let the breaded fish rest on a baking dish or rack for a few minutes before frying to help the coating adhere.
Cooking the Fish
- In a large, heavy-bottomed pan (cast iron works best), pour in enough oil to come about ½ inch up the sides. Place over medium heat to medium-high heat until shimmering.
Pro Tip: Drop a few panko crumbs into the oil. If they sizzle right away, it’s ready.
- Working in batches, cook 1-2 fillets at a time. Fry the first side until golden brown, 3-4 minutes, then carefully flip and cook the second side until equally crisp and golden. Internal temperature should reach 145°F.
- Transfer the cooked fish to a wire rack or baking sheet covered with parchment paper or paper towels.
- Sprinkle with flaky sea salt while still hot. Serve with lemon wedges.
Tips for Making Panko Fish
- Use a shallow dish for the breading process to make coating more efficient.
- Don’t overcrowd the pan. It lowers the oil temperature and leads to soggy fish.
- Add onion powder, garlic powder, paprika, fresh parsley or lemon zest to the panko crumbs for extra flavor.
What to Serve with Panko Fried Fish
For an easy dinner, serve with a big squeeze of lemon juice and a dipping sauce like tartar sauce, cocktail sauce, a Dijon mustard sauce or Creole remoulade.
Make a classic meal of fish and chips with a side of French fries or these crispy baked truffle fries and Coleslaw.
Another great option for side dishes are my celery root remoulade, this fresh cucumber radish salad, or a light shaved zucchini salad.
This recipe is fancy enough for a dinner party, but it's also quick enough for an easy weeknight dinner!
Storing and Reheating Panko Fish
Let any leftover fried fish cool completely before storing. Place in an airtight container with parchment paper between layers to keep the coating crisp. Store in the fridge for up to 2 days.
How to Reheat Panko Fried Fish
The best way to reheat is in the oven or air fryer. Heat oven to 375°F, place fish on a baking sheet lined with foil or parchment, and warm for 10–12 minutes until crisp. Avoid microwaving—it ruins the crispy panko topping.
FAQs
Yes, just be sure to thaw it completely and pat it very dry with paper towels to prevent soggy breading.
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, works best.
Yes! Spray the breaded fish with olive oil and cook at 400°F for 8–10 minutes, flipping halfway.
Yes! For a crispy baked fish, drizzle or spray with olive oil and bake on a rack over a sheet pan at 425°F for 15–20 minutes, flipping once.
Make sure the fish is dry and pressed firmly into each coating layer. Letting it rest before frying also helps the breading stick. Then make sure of having hot oil for frying.
Use a thermometer to check for an internal temperature of 145°F. The fish should be opaque and flake easily with a fork.
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Panko Fried Fish Recipe
Ingredients
- 1 cup all purpose flour
- 2 large eggs
- 3 cups panko breadcrumbs
- ½ teaspoon cayenne pepper
- 4 medium fish fillets about 6 ounces each, any light flaky variety such as flounder, cod, barramundi, haddock or grouper
- vegetable oil plus more for frying
- Flaky sea salt for serving
- Lemon wedges for serving
Instructions
- Prepare the breading station by pouring the flour and panko breadcrumbs separately into two large shallow bowls.
- Crack the eggs into another large shallow bowl, season with salt and pepper and whisk to combine. Season the panko with salt and ½ teaspoon cayenne pepper.
- Use paper towels to pat each fish fillet very dry, then season with salt and pepper on both sides.
- Working with one fillet at a time, dredge lightly in flour, being sure to shake off any excess.
- Next, dredge in the egg and allow the excess to drip off, then transfer to the panko and coat on all sides. Repeat with the remaining fillets.
- Heat about ½ inch of vegetable oil in a large, heavy bottomed frying pan (cast iron is best) over medium-high heat.
- Working in batches, place one or two fillets in the pan at a time and cook until golden brown. Flip, then cook until golden and crisp on the other side. Repeat until all fillets are finished.
- Transfer the cooked fish to a wire rack or paper towels to drain, then season with flaky sea salt while still hot.
- Serve immediately with lemon wedges on the side.
Notes
- Use a shallow dish for the breading process to make coating more efficient.
- Don’t overcrowd the pan. It lowers the oil temperature and leads to soggy fish.
- Add onion powder, garlic powder, paprika, fresh parsley or lemon zest to the panko crumbs for extra flavor.
Not yet but going to give this one a try.
Looks really good.
Thanks
Maria
PS Enjoy the Jersey Shore.
Thanks Maria! I hope you love it!