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Crispy Kosher Fish Fillets with Golden Panko Crust

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PareveFish

Panko-crusted fish fillets have a thick, golden crust and tender, flaky fish inside. White fish is coated in seasoned flour, egg and panko with parsley and oregano, then pan-fried and served with lemon.

Keeping the Coating On

Pat the fish completely dry before dredging. Shake off excess flour, let excess egg drip off, then press the fillets firmly into the panko. Let the coated fillets rest for a few minutes so the coating sets. Heat the oil until shimmering, don’t crowd the pan, and flip only once. Very thick fillets can finish in a 400°F oven for 2 to 3 minutes.

Kosher Notes

These fish fillets are pareve. Cod, halibut and tilapia are all kosher. If you serve fish at a meat meal, many people’s custom is to eat it as a separate course.

Serving

The fish is done at 145°F, when it flakes easily. Serve right away for the best crunch. Leftovers keep for 2 days.

Crispy Kosher Fish Fillets with Golden Panko Crust
These golden panko-crusted fish fillets deliver restaurant-quality crunch at home. The secret is proper breading technique and the right pan temperature.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 fillets white fish fillets cod, halibut, or tilapia, about 6 oz each
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1/3 cup vegetable oil for frying
  • 2 tablespoons fresh lemon juice for serving
  • 4 wedges lemon wedges for garnish

What I use for this recipe

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Method
 

  1. Pat fish fillets completely dry with paper towels. Season both sides with 1/2 teaspoon salt and let sit for 10 minutes while you prepare the breading stations.
  2. Set up three shallow dishes: In the first, whisk together flour, garlic powder, paprika, remaining 1/2 teaspoon salt, and black pepper. In the second, beat the eggs until smooth. In the third, combine panko, parsley, and oregano.
  3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke, about 350°F if you have a thermometer.
  4. Working with one fillet at a time, dredge in the seasoned flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Finally, press into panko mixture, coating both sides and pressing gently to help the crumbs adhere.
  5. Carefully place breaded fillets in the hot oil, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on the first side without moving them.
  6. Flip fillets when the bottom is golden brown and crispy. Cook another 2-3 minutes until the second side is golden and fish flakes easily with a fork.
  7. Transfer to a paper towel-lined plate to drain briefly. Drizzle with fresh lemon juice and serve immediately with lemon wedges.

Notes

Fish is done when it flakes easily and reaches an internal temperature of 145°F. If your fillets are very thick, you may need to finish them in a 400°F oven for 2-3 minutes after pan-frying. Store leftovers in the refrigerator for up to 2 days, though they're best eaten fresh for maximum crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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