Panko Crumbed Fish Fillets

This weeks dish, is a spin on the idea of crumbed fish being greasy and slightly heavy.  I thought I’d make my own version of the humble dish, but this time tweak it a little as a healthier alternative by using panko crumbs.

Normally you associate panko crumbs being used in Japanese katsu dishes, giving them a light crunchy texture, they add an extra dimension to your dish when serving it.  With a quick cooking time of in the oven for just 10 minutes, if you’re short on time, during the week this dish is perfect for those on the go.

INGREDIENTS

500 grams of white fish fillet of your choice
120 grams of panko crumbs
Smoked paprika
Dill
Oregano
Garlic granules
Flour
2x Egg (you can use just the egg whites of a healthier alternative.

Herbs and spices for the crust

Herbs and spices for the crust



METHOD

– Pre-heat the oven to 175 degree’s celsius

– Mix the dry ingredients the herbs and spices together in a large bowl

It's panko time

It’s panko time

– Lightly coat the fish fillets in flour

– Beat the eggs in a large bowl and dip the fish fillets in.

Egg bath for the fish.

Egg bath for the fish.

– Coat the fillets in the panko mix

– Place the fillets on a large oven tray with a layer of oven foil

Crumbed and ready for the oven

Crumbed and ready for the oven

– Bake in the oven for 10 minutes, serve and enjoy.

A light quick and tasty meal

A light quick and tasty meal

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About techdevourer

My little website that started off as a food and technology site and somehow became all about the food. Look around, kick back and read, my sporadic musings, informal writing's and occasional typos.

Posted on May 10, 2015, in Food, Recipe and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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