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Crispy Panko Fried Fish Recipe

Fish and chips may reign supreme in British cuisine, but when it’s cooked with a delightful crunch, a crispy panko fried fish can give even the traditional classic a run for its money. Panko breadcrumbs, with their light and airy texture, elevate the dish, resulting in a wonderfully crispy exterior that contrasts beautifully with the tender fish within. Whether you’re looking to impress guests at a dinner party or simply craving a satisfying meal, this quick and easy recipe combines simplicity and flavour in perfect harmony.

Ingredients

For the Fish:

• 4 fresh fillets of white fish (such as cod, haddock, or pollock)
• 100g plain flour
• 2 large eggs
• 200g panko breadcrumbs
• Salt and freshly ground black pepper
• 1 tsp smoked paprika (optional)
• Juice of half a lemon
• Vegetable oil, for frying

For the Tartare Sauce (optional):

• 3 tbsp mayonnaise
• 1 tbsp capers, chopped
• 1 tbsp gherkins, finely chopped
• 1 tsp Dijon mustard
• Lemon juice, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Prepare the Fish:
Begin by ensuring your fish fillets are dried with paper towels. This step is crucial for achieving that perfect crispiness. Sprinkle a pinch of salt, pepper, and smoked paprika (if using) over the fillets for added flavour.

2. Set Up the Breading Station:
In three separate shallow dishes, prepare your breading station. Place the plain flour in the first dish, season lightly with salt and pepper. In the second dish, beat the eggs until smooth. In the third dish, spread out the panko breadcrumbs.

3. Coat the Fish:
Take one fish fillet at a time, first dredging it in the flour. Shake off any excess flour before dipping it into the beaten eggs, allowing any excess liquid to drip off. Finally, coat the fillet in the panko breadcrumbs, pressing gently to ensure an even coverage. Repeat this process for all fillets.

4. Heat the Oil:
In a large frying pan, pour enough vegetable oil to cover the base (about 1cm deep) and heat it over medium-high heat. To test if the oil is hot enough, drop in a small piece of breadcrumb; if it sizzles and begins to fry immediately, the oil is ready.

5. Fry the Fish:
Carefully add the coated fish fillets to the pan, ensuring not to overcrowd the pan. Fry the fillets for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to carefully flip them. Once cooked, transfer the fillets to a plate lined with kitchen paper to absorb any excess oil.

6. Make the Tartare Sauce (Optional):
While the fish is frying, you can prepare a simple tartare sauce. In a small bowl, mix the mayonnaise, chopped capers, gherkins, Dijon mustard, and a splash of lemon juice. Taste and adjust the seasoning if needed, adding more lemon juice or mustard to suit your preference.

7. Serve:
To serve, arrange the crispy panko fried fish on a plate and garnish with wedges of lemon. You can also offer the homemade tartare sauce on the side for dipping. Pair with some fresh salad, mushy peas, or classic chips for a delightful meal.

Conclusion

This crispy panko fried fish recipe is the perfect way to enjoy a delectable seafood dish that’s both easy to make and absolutely satisfying. The fluffy panko crust gives the fish an irresistible crunch, while the tender flesh inside delivers the fresh and mild taste that fish lovers adore. Whether served on a special occasion or enjoyed as a comforting midweek dinner, this dish is sure to win hearts and tastebuds alike. Enjoy!