Lemon Pepper Panko Crusted Fish Recipes

LEMON PANKO CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

CHEF

Steps:

• 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

LEMON PEPPER PANKO CRUSTED FISH

Steps:

• 1. I found lemon pepper panko crumbs at Wal-Mart Superfoods.
• 2. Place flour in a plastic bag, add salt and pepper to your liking, about a 1/2 tsp each. Add fish filets and shake to coat.
• 3. Mix egg with water in a dish, roll fish filets in egg mixture. Then roll in Panko crumbs, potato flakes and Parmesan cheese that have been mixed and placed in another dish.
• 4. Repeat back into egg mixture and then into panko crumbs once more.
• 5. Put olive oil in a fry pan and heat on medium high. Fry fish on each side for about 3 minutes or until fish are a nice golden brown and crunchy.
• 6. Remove to a plate and serve with tartar sauce and lemon wedges.

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

CRISPY PANKO BAKED COD WITH TWO SEASONING OPTIONS

Steps:

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the bread crumbs, lemon pepper, paprika, seasoned salt, and garlic.
• Place the fish fillets in a medium bowl, add drizzle with the 1½ tablespoons olive oil or buttery spread. Toss to evenly coat.
• Transfer the fillets to the bread crumb picture, one at a time, and coat evenly on both sides.
• Place the breaded fillets on your prepared baking sheet. Optionally drizzle the tops with more olive oil or melted buttery spread.
• Bake for about 15 to 20 minutes minutes or until the crust is golden brown and the fish flakes easily with a fork.

PANKO CRUSTED, LEMON PEPPER SWAI

Steps:

• Heat oil in large, deep skillet over medium high heat.
• While oil is heating, pat fish dry and sprinkle with salt & pepper to taste.
• Mix together salt, lemon pepper and old bay seasoning with panko crumbs.
• Dredge fish in flour, then dip in egg whites and roll in panko mixture.
• Fry in oil until browned and cooked through. About six minutes per side.
• Garnish with a lemon slice and some fresh parsley if desired and serve with a good tarter sauce.