Lightly fried white fish with a parmesan rosemary panko crust – this recipe is perfect for a quick, yet elegant, dinner.
- 1/2 cup panko
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 TBSP flour
- 1/2 cup freshly shredded parmesan cheese
- 1 TBSP fresh rosemary, chopped
- 1/2 teaspoon garlic powder
- 1 egg, lightly whisked
- 2 5-oz. white fish fillets (cod, haddock, walleye)
- 1–2 TBSP vegetable oil
- Lemon wedge, for serving
- In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
- Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside on a plate.
- Lightly coat the bottom of a skillet with 1-2 T oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish! The fish will be translucent; you want to be sure you don’t overcook it.
- Remove from skillet and serve with a fresh lemon wedge.
To bake the fillets: heat oven to 375°F. Butter a baking dish well. Add the fillets and pour 1-2T melted butter on top. Bake for 20-24 minutes until the center is translucent; the exterior won’t get as golden brown and it will with frying.
Serving a family? Easily double the recipe!
- Category: Dinner
- Method: Fry
Keywords: easter, herb, pescatarian, 30 minute dinner