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21.8.11

PANCO CRUSTED WHITE FISH FILLETS


Who would have thought I would come up with a recipe all by my sweet self for white fish? Thank you, thank you, there is no need for the applause! I dipped only one side into the egg wash and the Panco Flakes, because there really isn’t time to get both sides crunchy, not without overcooking the fish that is. The bottom will be swimming in butter anyway and that too will enhance the overall flavour and the complexity of textures. It’s buttery on the bottom and delightfully crunchy on the top with flakey fish in the middle. I asked my husband what he thought of it. He said it didn’t taste like fish. Haha, that was the whole point!

3-4 white fish filets
2 Tbsp cold butter, chopped into small chunks
salt and pepper to taste
1 egg
1/4 cup of Panco Flakes [Japanese style bread crumbs]
cooking spray

• Preheat the oven to 375F.
• Wash the fish fillets and pat dry with paper towels.
• Salt and pepper to taste.
• Line a rimmed metal baking pan with parchment paper.
• Scatter the butter over the parchment.
• In a small bowl whisk one egg.
• Place the whisked egg on a plate.
• Place the Panco Flakes on another plate.
• One by one slide the fish filets over the egg wash. Try not to get egg wash on the other side.
• Place the fillet into the Panco Flakes with the egg wash side down.
• Place the fillets on the butter with the bare side down and with the Panco Flakes on the top.
• Lightly spray the top with cooking spray. This will help to crisp up the Panco Flakes.
• Bake for 8 minutes, then remove and serve.
 

8 comments:

  1. Congratulations, Zsuzsa! From what I understood you finally liked the fish dish you have made. It certainly looks delicious!

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  2. Yes, yes, yes! I was totally delighted. My attention is now on salmon. I have to find a way to like it. Considering I hated white fish more, I have hope. But the search could take me a while... and with a lot of icky fish dinners in between. hahaha

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  3. I think you should soak salmon in sake (it has almost no taste and really draws the salmon's fishiness away). I know salmon is quite "fishy", so if I were you I'd try it one day! And even if you soak it for a long time, the taste will stay quite natural, not like with normal wines or alcohols.

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  4. Sissi, I will definitely try the sake. Your advice is always good.

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  5. Zsuzsa, I am honoured you think my advice is good. I push you towards sake only because I really hate salmon, and let's say accept the wild salmon only, but would give three kilos of wild salmon for two horse mackerels ;-) Apart from strong spices (Indian) the only way I can improve the salmon is soaking in sake. Otherwise it's too fatty and fishy. Good luck! I hope you'll not regret listening to me...

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  6. I just got back from the Asian store. They don't carry cooking sake, but they had its Chinese equivalent. I will be cooking salmon tonight. I will let you know how it worked.

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  7. I only hope it's not sweet... (cooking sake isn't sweet). I see I am very lucky to have three Japanese grocers in my city! I cross my fingers!

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  8. I poached it and loved it! Thank you so much!

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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