Panko Fried Fish Recipe

A top-down view of two triangular pieces of panko-crusted fish with a perfect golden crust, displayed on parchment paper. Four lemon wedges are strategically placed around the fish, with sweet potato fries arranged on the left side. A small portion of the coleslaw bowl is visible in the upper right corner of the frame.

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Panko Fried Fish Recipe

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 quick, classic technique, you’ll get fish that’s crispy on the outside, and tender and juicy inside.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

Calories: 487kcal

Author: Nicole Gaffney

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.

Nutrition