Panko is a well known ingredient that you can find at most grocery stores. The Japanese style bread crumbs are the perfect breading for any type fried fish recipe. This may look like a tricky fancy recipe but it is actually very easy and now I am proud to share my family’s recipe for creating foolproof panko fried fish.
*This Recipe was also featured on BDoutdoors.com *
You will Need
- A Block of your fish of choice. I am using Ahi.
- 1 Egg
- Panko Breadcrumbs (about 1 cup)
- 1 tsp cornstarch
- Oil for frying (I use coconut oil but you can use canola or vegetable oil)
- A Large nonstick pan for frying.
- Large plate lined with Paper towels
- Slice your fish into ½ inch to 1 inch thick cutlets.
- Crack your egg into a bowl and mix well to create the egg wash.
- Add panko and cornstarch into a bowl and gently mix with a fork to coat the breadcrumbs in the cornstarch.
- Heat your pan and add the oil, Be generous with the oil about ½ inch deep in the pan.
- Taking a slice of fish first place it in egg wash bowl to coat before placing in the breadcrumb mixture.
- Make sure to press the breadcrumbs into the fish and then turn over and repeat.
- Once your oil is hot pick up breaded fish and gently tap off any extra breadcrumbs before carefully placing in the hot oil.
- Cook the fish on each side until the breadcrumbs have turned a golden brown using tongs to turn over. (about 1-2 mins per side)
- Once cooked remove fried fish from the pan and place on plate with paper towels to help drain off the excess oil (this keeps the fish crunchy)
- Serve the fish hot with soy sauce. Or any favorite sauce of your choice.
*If you are doing large amounts of fish you may need double up on the egg wash and breadcrumb mixture. Also if the pan starts to smoke remove the panko bits that have fallen into the oil then start over with a clean pan and new oil.