Description
This Crispy Panko Fish recipe delivers tender, flaky white fish coated in a golden, ultra-crunchy panko crust. Quick and easy to prepare, this restaurant-style crispy fish is perfect for weeknight dinners, fish tacos, or homemade sandwiches. With minimal ingredients and maximum crunch, it’s a go-to seafood favorite the whole family will love.
Ingredients
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4 white fish fillets (such as cod, tilapia, or haddock)
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1/2 cup all-purpose flour
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2 eggs, beaten
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1 1/2 cups panko breadcrumbs
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3 tablespoons olive oil (for pan-frying)
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Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions
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Pat fish fillets dry with paper towels to remove excess moisture.
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Season both sides lightly with salt and black pepper.
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Set up a breading station: one dish with flour, one with beaten eggs, and one with panko mixed with paprika and garlic powder.
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Dredge each fillet in flour, shaking off excess.
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Dip into beaten eggs, ensuring full coverage.
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Press firmly into the panko mixture, coating evenly on all sides.
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Heat olive oil in a large skillet over medium heat.
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Cook fillets for 3–4 minutes per side until golden brown and crispy. Fish should be opaque and flake easily with a fork (internal temperature 145°F / 63°C).
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Transfer to a paper towel-lined plate to drain excess oil.
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Garnish with chopped parsley and serve with lemon wedges.
Notes
Pat fish completely dry to help the coating adhere.Press panko firmly onto the fish for maximum crispiness.Do not overcrowd the pan to maintain proper browning.For extra flavor, mix grated Parmesan into the panko.Baking option: 425°F (220°C) for 12–15 minutes.Air fryer option: 400°F (200°C) for 8–10 minutes, flipping halfway.
