Panko Crusted Oven Fried Haddock Recipes

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PANKO HADDOCK



Panko Haddock image

Easy, delicious, sure fire winner for moist and tasty haddock. Great for a quick dinner or elegant enough to serve for a dinner party. Everyone will think you are a perfect chef.

Provided by Bossy Chef

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb haddock
2 cups panko breadcrumbs
1 cup milk
1/2 cup butter
2 tablespoons lemon juice

Steps:

  • Preheat over to 500 degrees. Heating at a higher tempeture for lower time keeps the fish moist- especially with milk.
  • Clean fish well. Make sure to dry well. Cut into equal serving pieces.
  • Place milk and breadcrumbs in seperate bowls.
  • Soak fish in milk. This is the key to make it moist.
  • Coat fish with panko breadcrumbs. Make sure to add seasoning to plain panko crumbs. I use oregano, pepper, ground mustard -- and have added hot peppers (but I like a little spice in everything). The key is adding some seasoning to the Panko breadcrumbs.
  • Spray a glass cooking dish with PAM.
  • Place each coated filet in the glass dish.
  • Drizzle lemon juice equally over fish.
  • Melt butter in micowave.
  • Drizzle melted butter over fish.
  • Cook for 15 minutes.
  • Enjoy.

Nutrition Facts : Calories 559.5, Fat 28.8, SaturatedFat 16.7, Cholesterol 144.3, Sodium 923.6, Carbohydrate 42.2, Fiber 2.5, Sugar 3.6, Protein 32.1

PANKO CRUSTED OVEN FRIED HADDOCK RECIPE



Panko Crusted Oven Fried Haddock Recipe image

Provided by MaryA.

Number Of Ingredients 9

1 1/2 pounds haddock filets (or any white fish )
salt and freshly ground pepper
1/4 cup all-purpose flour
1 1/2 cups panko bread crumbs
3 tablespoons finely chopped parsley
2 large eggs
1 1/2 teaspoons Creole or Cajun seasoning
3 tablespoons mayonnaise
lemon wedges, for serving

Steps:

  • Heat the oven to 425 F (220 C/Gas 7). Line a rimmed baking sheet with foil; spray with nonstick cooking spray or brush lightly with oil. Sprinkle the haddock fillets all over (lightly) with salt and pepper. Put the flour in a wide shallow, wide bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In another bowl, whisk the eggs with the mayonnaise and Creole or Cajun seasonings. Dip a haddock piece in the flour, coating thoroughly, and then dip the fillet in the egg mixture, turning to coat both sides. Next, roll the fish fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining pieces of fish. Arrange the haddock in the prepared baking pan. For fillets with a long, thin "tail," tuck the thin parts under to make the pieces uniform in thickness. Bake the fish fillets for about 18 to 22 minutes, or until the haddock is cooked through and flakes easily with a fork. The baking time depends on thickness, so adjust for very thin or thick fillets. Serve the oven-fried fish fillets with lemon wedges and tartar sauce, malt vinegar, or a flavorful

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