Best 5 Panko Deep Fried Fish Recipes

Attention seafood enthusiasts! Are you seeking an enticing culinary experience that tantalizes your taste buds and leaves you craving more? Look no further than the art of panko deep-fried fish. This delectable dish combines the crispy, golden-brown exterior of panko breadcrumbs with the tender, flaky interior of your favorite fish, creating a symphony of flavors that will transport you to a culinary paradise. With its delightful crunch and irresistible taste, panko deep-fried fish has captured the hearts of food lovers worldwide, making it a must-try dish for any seafood aficionado. Let's embark on a delightful journey as we explore the world of panko deep-fried fish, uncovering its secrets and learning how to prepare this exquisite dish in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

LIGHT AND CRISPY FRIED HALIBUT

Light and Crispy Fried Halibut image

Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.

Provided by Dick Panzica

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

oil for frying
2 eggs, beaten
¼ cup milk
1 tablespoon all-purpose flour
½ (8 ounce) package panko bread crumbs
½ cup seasoned bread crumbs
1 pound halibut, cut into 2-inch squares

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g

PANKO-CRUSTED FISH

Panko-Crusted Fish image

Make and share this Panko-Crusted Fish recipe from Food.com.

Provided by spacholl

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup vegetable oil
1 1/2 lbs fish fillets
4 teaspoons Emeril's Original Essence (creole spice)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
2 large eggs
6 tablespoons milk
1 1/2 cups breadcrumbs (panko or other)

Steps:

Heat oil in large skillet over medium heat.
Season fish with essence.
Salt and pepper.
Put flour in shallow dish. Set aside.
Add eggs to milk in bowl and whisk to combine. Set aside.
Place bread crumbs in 3rd shallow dish.
Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

PANKO-BREADED FISH STICKS

Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 pound sole fillet, cut into 1-by-3-inch pieces

Steps:

Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

CRISPY FRIED FISH

Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

PANKO PANFRIED FISH STRIPS

Panko Panfried Fish Strips image

Enjoy these fish strips made using Progresso® bread crumbs - a tasty dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 tilapia fillets (1 1/2 lb), cut in half lengthwise
3/4 cup fat-free buttermilk
1 1/2 cups Progresso™ panko crispy bread crumbs
4 1/2 teaspoons olive oil

Steps:

Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.
In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg

Panko-Fried Fish: An Irresistible Seafood Delicacy

Panko-Fried fish, with its golden-crisp crust and succulent, flaky interior, is a culinary masterpiece that captivates seafood enthusiasts. The combination of panko breadcrumbs, a type of Japanese bread crumbs, and a seasoned batter, results in a delectable dish that's perfect for any occasion. Here are some tips and the conclusion for a perfect Panko-Fried Fish: 1. Selecting the Right Fish:
The choice of fish plays a significant role in the overall taste and texture of the dish.

Opt for firm-fleshed fish that can withstand the frying process without becoming too dry or crumbly.

Popular options include tilapia, halibut, and catfish, which have a relatively low oil content and absorb seasonings well.

For a more luxurious choice, consider using sea bass or sole.

2. Preparing the Panko Coating:
The panko bread crumbs are the key ingredient that gives Panko-Fried fish its distinct crispy texture.

Ensure the panko breadcrumbs are fresh and not too dry, as stale breadcrumbs can result in a less flavorful crust.

Combine the panko breadcrumbs with grated Parmesan cheese, flavorful herbs, and spices to create a well-balanced and aromatic breading mixture.

Experiment with different seasonings to create unique flavors that suit your taste.

3. Seasoning the Batter:
The batter acts as an adhesive between the fish and the panko breadcrumbs, while also adding additional flavors and keeping the fish moist.

Use a simple combination of all-purpose/self-raising Flour, eggs, and milk as the base for the batter.

Enhance the batter with seasonings such as paprika, cayenne, or Old Bay Seasoning to create a more flavorful crust.

Make sure the batter is thick enough to coat the fish evenly, but not too thick that it becomes gloopy.

4. Fring the Fish:
The frying process is what gives Panko-Fried Fish its golden-crisp crust.

Use a large skillet or deep fryer filled with enough oil to subm erge the fish completely.

Heat the oil to the correct temperature, which is typically around 350°F (175°C).

Carefully place the coated fish into the hot oil and fry until golden brown on all sides, flipping once during the process.

5. Draining and Serving:
Once the fish is fully, it's essential to properly rain it to remove any access oil.

Use a slotted spoon or a paper-towed lined plate to transfer the fish from the skillet to allow any remaining oil to drip off.

Serve the Panko-Fried Fish immediately with your favorite dipping sauces, such as tartar, remoulade, or a simple squeeze of Lemon.

Accompany the fish with a fresh coleslaw, roasted/steamer veg, or french fries for a complete meal.

Conclusion:
Panko-Fried Fish is a culinary treat that combines the crispy texture of panko breadcrumbs with the succulent and juicy interior of the fish. By following these tips, you can create a perfect Panko-Fried Fish that will be the star of any meal. So, gather your ingredients, experiment with different seasonings, and enjoy the deliciously of this seafood masterpiece.