Panko-Fried Fish

Name: Panko-Fried Fish
Cuisine: American
Ingredients: ½ cup (65 g) unbleached all-purpose flour; ¼ teaspoon granulated garlic; ½ teaspoon pimentón (Spanish smoked paprika); ½ teaspoon pimentón (Spanish smoked paprika); ¾ teaspoon kosher salt; 1¼ pounds (570 g) cod, haddock, or halibut fillets cut into strips or bite-size pieces; 1¼ pounds (570 g) cod, haddock, or halibut fillets cut into strips or bite-size pieces; ¼ cup (25 g) freshly grated Parmesan (optional); Peanut or vegetable oil, for frying; Peanut or vegetable oil, for frying; 1¼ pounds (570 g) cod, haddock, or halibut fillets cut into strips or bite-size pieces; 2 eggs beaten with 1 tablespoon water; 2 eggs beaten with 1 tablespoon water; 1 cup (80 g) panko (Japanese bread crumbs); 1 cup (80 g) panko (Japanese bread crumbs)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe uses the classic three-step method for coating fish for frying. You can also use this same technique for classic fried shrimp or oysters, simply substitute the same amount of large peeled and deveined shrimp or oysters for the fish. Serve with your favorite sauce, such as Tartar Sauce or Sauce Gribiche.

Ingredients

Americas
United States
Fish course
Pescatarian
California

Ingredients

Method