Coast Cooking

Coast Cooking: Panko fried fish is great

By JULIAN BRUNT

Special to the Sun Herald

Panko fried fish.
Panko fried fish.

Panko-crusted fish is one of my favorite ways to quick-fry fish. The Panko provides a texture no other bread crumb offers, and if you season the batter just right, and don't overcook the fish, you are going to have something delicious. 

Cooking fish this way also is a great method when you are making fish tacos.

As I always recommend when writing about cooking seafood, the worst thing you can do is overcook it. A filet of fish, not more than 1 inch thick, should cook in hot oil, as long as the pan is not overcrowded, in just a few minutes on a side, and in even less time if you deep fry.

PANKO FRIED FISH

1 filet per person, snapper would be a great choice

1 cup flour

2 lightly beaten eggs

1 cup Panko bread crumbs  

Salt and pepper, your favorite Creole/Cajun seasoning

Deep fryer only 1/2 full of clean oil, heated to 375 f.

Season the egg wash and the flour aggressively. Coat the fish in the flour (putting the flour in a brown paper bag and tossing the fish in the bag saves what can be a big mess), then the egg wash, then the Panko. Shake off the excess as you go. Pan fry 2 minutes on a side, deep fry until the fish rises to the surface, 2 to 3 minutes. Drain and serve at once.

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