Here is my second installment on the beauty of pre-browned Panko crumbs! I posted Panko Crusted Salmon a couple weeks ago and I am still in awe over what I can do with these things!
These are crunchy and tender and I can hardly wait to make them again. I served them with french fries (the frozen variety) but next time will serve with homemade. I would love to make homemade tarter using greek yogurt as well – man is there anything you can’t do with that stuff! I’m addicted! So stay tuned for those two recipes..but for now, just straight up fish…and frozen chips. (Can I really call this Fish and Chips if the chips are store bought? Well yes, yes I can.)
Mr. Laughing Spatula did the dirty dipping work. Couple glasses of chardy and that man is putty in my hands…oh the things he does for me while on a wine buzz….
These require a triple dipper – flour, egg than Panko. Set up three bowls for your work station and it goes really quickly – well it did for him. I just watched and poured…love my job!
NOTES: You are gonna get a bit messy – be sure to take a sip of your wine before you start or you will get your glass all gunky…this is the most important advice I have. Oh, and make sure your oven is preheated for this recipe, it makes a big difference.
You can see my Panko Crusted Salmon recipe hear!
- 2 pounds Cod
- 2 tablespoons vegetable oil
- ½ cup flour
- 2 eggs
- *1½ cup toasted Panko crumbs
- Salt and Pepper
- *For toasted Panko Crumbs: Heat large dry non-stick skillet over medium high heat for about 3-4 minutes. Add 2 cups of crumbs and stir until lightly browned. Remove from pan immediately or they will continue to brown.
- Preheat oven to 450 degrees
- Slice cod into strips.
- In three separate bowls:
- add flour to one bowl,
- Beaten eggs in second bowl
- Toasted Panko Crumbs, salt and pepper to taste in third bowl.
- Coat a baking sheet with 2 tablespoons vegetable oil.
- Coat fish with flour then dip into egg and roll in the crumbs
- Place on baking sheet and bake for about 10-12 minutes, turning once.