When it comes to quick meals, you can’t hardly beat this one. Simple and good especially if you are only cooking for 2-4 people. I stumbled upon this one night when we had some fish from the weekend and I didn’t want to go to the store for more oil and cornmeal batter. What we did have was a little oil and some left over Panko. While you could do this just as easily without the Panko, I have found that a slight dusting gives a nice texture and reduces pan sticking. If you like a more crunchy fish then by all means layer the Panko on, however note, you may need more oil than I have described below. In the photo I served this with some fried red potatoes seasoned with garlic and rosemary but you could easily do fries, rice, or a simple salad.
- 12-16oz. of white skinless fish filets (I used Striper, but any white fish such as bass, crappie, perch, etc. will suffice)
- 2-3 T of Oil (I typically use Extra Virgin Olive Oil) depending on the size of your pan. You want enough oil to coat the entire pan, but you don’t want them to be swimming in oil.
- ¼ C Panko Bread Crumbs (or additional if you like a more fully coated crispy filet)
- ¼ t Ground Black Pepper (or more or less to taste)
- ¼ t of Salt (or additional to taste)
- Lemon wedges
- Season your filets with salt and pepper
- Lightly dust each filet with Panko Bread Crumbs
- Add oil to skillet and heat skillet to medium high heat.
- Add filets cooking about 4 mins on each side or until you can insert a fork into the thicker portions and the meat flakes apart. You may need to adjust the time depending upon the thickness of your filets. When it flakes apart, remove from pan.
- Serve vegetables of choice. Pictured with Garlic, Rosemary Red Potatoes and Ketchup infused with Tabasco.