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!
PANCO CRUSTED WHITE FISH FILLETS
3-4 white fish filets2 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.
