SeeMeCookDownload on theApp Store

Imported from the web

Crispy Panko Fish Fillet

Crispy Panko Fish Fillet

Recipe by Kelly's Clean Kitchen Club Facebook

Imported by Anonymous on SeeMeCook

A thick-cut white fish fillet coated in flour, egg wash, and panko breadcrumbs, then seared until golden and finished with butter, lemon, rosemary, and garlic. The source uses Chilean sea bass and cooks it to an internal temperature of 130°F for a flaky center.

1 servings25 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app
Download on theApp StoreGet it onGoogle Play

Ingredients

  • Chilean sea bass or other white fish fillet (A thick-cut fillet is recommended; the source does not provide a weight.)
  • Salt (For seasoning; amount not specified.)
  • Egg wash (Amount not specified.)
  • Flour (Gluten-free flour may be used; amount not specified.)
  • Panko breadcrumbs (Gluten-free panko may be used; amount not specified.)
  • Avocado oil (For searing; amount not specified.)
  • Butter (Added on the final side to infuse the fish; amount not specified.)
  • Lemon (Used to infuse the fish; amount and preparation not specified.)
  • Rosemary (Used to infuse the fish; amount not specified.)
  • Garlic (Used to infuse the fish; amount not specified.)

Steps

  1. 1

    Season the fish fillet with salt.

  2. 2

    Coat the seasoned fish in egg wash, then flour, then return it to the egg wash. Finish by coating it thoroughly in panko breadcrumbs.

  3. 3

    Heat avocado oil in a stainless-steel pan over medium heat.

  4. 4

    Place the breaded fish in the pan and sear all sides for about 2 minutes per side, until the coating is golden.

  5. 5

    When cooking the final side, reduce the heat to low and add butter, lemon, rosemary, and garlic to the pan so they can infuse the fish with flavor.

  6. 6

    Because a thick-cut fish fillet is used, transfer the pan to the oven and finish cooking so the outside does not burn while the center cooks through.

  7. 7

    Cook until the internal temperature reaches 130°F, when the fish is flaky. A thinner fillet may be finished entirely on the stovetop and will cook more quickly.

Notes

The source does not provide ingredient quantities or the oven temperature. It states that thinner fish can be finished entirely on the stovetop, while thick fish should be finished in the oven. Use a suitable oven-safe stainless-steel pan for the oven-finishing method.

Nutrition per serving

0Calories
0gProtein
0gCarbs
0gFat
0gFiber
  • main
  • seafood
  • pan-seared
  • oven-finished
  • crispy
  • panko
  • gluten-free option
  • high-protein

Every recipe, finally cookable.

Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.

Get SeeMeCook
Download on theApp StoreGet it onGoogle Play
Already have SeeMeCook? Open this recipe →
Open in SeeMeCookCook this recipe hands-free
Open recipe