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Pan-fried panko-crusted fish is a delightful dish that combines crispy texture with tender, flaky fish. Paired with a tangy lemon aioli, it makes for a perfect meal for both weeknights and special occasions. This recipe is simple to prepare and offers a delicious way to enjoy seafood.
Ingredients
- 4 fish fillets (cod, haddock, or tilapia)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt to taste
Preparation Steps
Start by preparing the lemon aioli. In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt. Mix well and refrigerate until ready to serve.
Next, set up your breading station. Place flour in a shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Season the flour with salt and pepper.
Pat the fish fillets dry. Dip each fillet into the seasoned flour, then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded fish fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through.
Serving Suggestions
Serve the crispy fish fillets hot, accompanied by a generous dollop of lemon aioli. For a complete meal, pair with steamed vegetables, a fresh salad, or crispy fries.
Tips for Success
- Ensure the oil is hot enough before adding the fish to prevent sticking and achieve a crispy crust.
- Use fresh lemon zest and juice for the best flavor in the aioli.
- Adjust cooking time based on the thickness of your fish fillets.