Panko Crusted Butter Fish With Wasabi Avocado Crema And Mango Recipes

PANKO-CRUSTED FISH

Panko-Crusted Fish image

Make and share this Panko-Crusted Fish recipe from Food.com.

Provided by spacholl

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup vegetable oil
1 1/2 lbs fish fillets
4 teaspoons Emeril's Original Essence (creole spice)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
2 large eggs
6 tablespoons milk
1 1/2 cups breadcrumbs (panko or other)

Steps:

Heat oil in large skillet over medium heat.
Season fish with essence.
Salt and pepper.
Put flour in shallow dish. Set aside.
Add eggs to milk in bowl and whisk to combine. Set aside.
Place bread crumbs in 3rd shallow dish.
Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw image

Categories Fish Mustard Bake Quick & Easy Wasabi Cabbage Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

For fish
4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
1/2 teaspoon salt
1 1/2 teaspoons wasabi paste (from a tube)
1/2 cup mayonnaise
1 to 1 1/4 cups panko (Japanese bread crumbs)
For slaw
1/4 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon dry mustard
3/4 teaspoon salt
1 seedless cucumber (usually plastic-wrapped)
8 oz shredded red cabbage (4 cups; from a 10-oz package)
Accompaniment: pickled ginger (sushi ginger)

Steps:

Prepare fish:
Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
Make slaw while fish bakes:
Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

PANKO-CRUSTED TILAPIA

Panko-Crusted Tilapia image

Enjoy this easy and delicious breaded tilapia dish with brown rice and mango salsa. Would also be great for fish tacos!

Provided by EAMJM

Categories Seafood Fish Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
3 large eggs, beaten
1 ½ cups panko bread crumbs
¼ cup chopped fresh cilantro
1 lime, zested
1 pinch garlic powder, or more to taste
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
4 tilapia fillets
canola oil, or more as needed

Steps:

Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 64.7 g, Cholesterol 180.5 mg, Fat 14 g, Fiber 1.5 g, Protein 36.9 g, SaturatedFat 2.4 g, Sodium 341.4 mg, Sugar 0.6 g

PANKO-CRUSTED BUTTER FISH WITH WASABI-AVOCADO CREMA AND MANGO

PANKO-CRUSTED BUTTER FISH WITH WASABI-AVOCADO CREMA AND MANGO image

Number Of Ingredients 19

Ingredients

4 4-ounce butterfish fillets, center-cut, de-boned, skinless
salt and freshly ground black pepper to taste
2 cups all-purpose flour
3 large eggs, whisked with 1 tablespoon water
2 cups panko bread crumbs
2 tablespoons grapeseed oil
½ tablespoon unsalted butter
2 mangos, medium dice
1 shallot, minced
1 heaping teaspoon minced ginger
1 teaspoon yuzu juice
1 teaspoon apple cider vinegar
2 teaspoons honey
1 heaping teaspoon wasabi powder
3 tablespoons water
2 avocados
¼ cup non-fat Greek yogurt
juice of one lime
salt and freshly ground black pepper

Steps:

Season the fish with salt and pepper. Have the flour, egg mixture, and panko bread crumbs in shallow dishes. Lightly coat each fillet in the flour, then the eggs, then the bread crumbs, removing excess after each dipping. In a large cast iron skillet over medium-high heat, add the oil and butter to the pan, swirl to coat. Place the fish in the pan, "presentation-side" down. Turn the heat down to medium. After about 1 ½ minutes, flip the fish and put the pan in the oven until it's just cooked through, about 8 minutes. Mango Salsa Meanwhile, in a medium bowl, combine the mangos, shallot, ginger, yuzu, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside. Wasabi Avocado Crema In a small bowl, combine the wasabi powder and water, stir until bloomed. In a food processor or blender add the wasabi, avocado and Greek yogurt. Process until smooth. Add the lime juice and season to taste with salt and freshly ground black pepper. To plate: Mound a scoop of mango salsa and top with the fish. Place a dab of the avocado-wasabi crema alongside the fish and salsa.

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