Best 2 Panko Sole Recipes

Panko sole is a delicious and easy-to-prepare dish that can be enjoyed by people of all ages. The flaky white fish is coated in crispy panko breadcrumbs and then pan-fried or baked until golden brown. This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a fresh salad. Panko sole is a great option for a quick and easy weeknight meal or for a special occasion dinner. With its simple ingredients and minimal preparation time, this recipe is sure to become a favorite in your household.

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PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE

Panko Crusted Petrale Sole with Basil, Garlic and Orange image

Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g

PANKO SOLE

PANKO SOLE image

Categories Fish

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons lemon juice
4 thin white-fleshed fish fillets (such as sole)
1 1/2 cups panko
1 1/2 teaspoons finely grated fresh lemon peel
1 teaspoon paprika
3/4 teaspoon mustard seeds
Salt, to taste

Steps:

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). 2. Mix the olive oil, mustard, and lemon juice and dredge the fillets in this mixture to coat them completely. 3. Mix the panko with the lemon peel, paprika, mustard seeds, and salt to taste. Mix well to blend ingredients. Dredge the fillets in the panko and press onto the fish to coat all sides. 4. Place the fish on a lightly oiled baking sheet. Bake for about 8 minutes, or until fish is cooked through and crust is lightly crispy.

Tips:

Choose the right panko breadcrumbs. Japanese panko breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in a crispy coating. Ensure you use fresh panko breadcrumbs for the best texture.
Season the fish fillets well. Before coating the fillets in panko, season them with salt, pepper, and any other desired herbs or spices. This will help to enhance the flavor of the fish.
Dredge the fish fillets in flour before coating them in panko. This will help the panko breadcrumbs to adhere to the fish fillets better, resulting in a more even coating.
Use a shallow dish for dredging. This will make it easier to coat the fish fillets evenly.
Press the panko breadcrumbs firmly onto the fish fillets. This will help to ensure that the coating stays in place during cooking.
Fry the fish fillets in hot oil. This will help to create a crispy coating and prevent the fish from becoming dry.
Drain the fish fillets on paper towels before serving. This will help to remove any excess oil.

Conclusion:

Panko-crusted sole is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its crispy coating and tender, flaky fish, it's a surefire hit at any dinner table. Whether you're a seasoned cook or just starting out, give this recipe a try – you won't be disappointed!