Panko-Crumbed Fried Fish

Name: How to cook Panko-Crumbed Fried Fish - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Panko-Crumbed Fried Fish

When I was a young child, Panko-Crumbed Fried Fish was one of my favourite dishes that my mother prepared. She always used Merluza that we often call ‘Melulūsa’ in Japan. Here in Australia, I often use ‘Blue Grenadier’ OR ‘Hoki’. There are so many different names for a same fish and there are many similar but different white fish. You can use any white fish of your choice.

Ingredient

Food ration :

4 servings

500 g

White Fish Fillets *e.g. Blue Grenadier, Hoki, Hake, Cod, etc

large Egg *whisked

Cooking instructions

* Step 1

Cut Fish Fillets into chunky pieces, season with Salt and Pepper. Coat with Flour, dip in Egg and finally coat with ‘Panko’ Breadcrumbs.

* Step 2

Heat oil to 180℃ and fry until cooked through and golden, place on a rack and drain the oil. Enjoy with your favourite sauce. I always love ‘Tonkatsu’ Sauce.

* Step 3

*Note: To make ‘Tonkatsu’ Sauce by yourself, mix 2 tablespoons Ketchup, 1 tablespoon Worcestershire Sauce (Lea & Perrins), 2 teaspoons Soy Sauce and 1 teaspoon Sugar. Alter the amount to suit your taste.

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