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Crispy Panko-Crusted Fish with Zesty Lemon Dill Sauce
Alyssa

Crispy Panko-Crusted Fish with Zesty Lemon Dill Sauce

Savor crispy panko-crusted fish served with a zesty lemon dill sauce. A light and flavorful main dish that's perfect for any occasion.
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Ingredients Method

Ingredients
  

  • 4 fish fillets cod, haddock, or tilapia: Look for fresh or frozen fillets that are firm and without any fishy smell. These fish varieties provide a mild flavor that pairs perfectly with the zesty sauce.
  • 1 cup panko breadcrumbs: Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. Panko creates a delightful crunch when fried or baked.
  • ½ cup grated Parmesan cheese: This adds a nutty salty flavor that enhances the crust's richness.
  • ½ cup all-purpose flour: Used for dredging the fish the flour helps the egg wash stick better and contributes to a crispy texture.
  • 2 large eggs: Beaten to create an egg wash that helps the panko adhere to the fish.
  • 1 tablespoon Dijon mustard: Adds a tangy kick to the egg mixture.
  • Salt and pepper to taste: Essential for seasoning your fillets.
  • 1 teaspoon garlic powder: Enhances the flavor of the fish and crust.
  • 1 teaspoon lemon zest: The colorful zest adds a fragrant lemon flavor to the crust.
  • 2 tablespoons olive oil: For frying the fish giving it a slight richness while keeping it healthy.
For the Zesty Lemon Dill Sauce:
  • ½ cup mayonnaise: The base of the sauce; it creates a creamy consistency.
  • 2 tablespoons fresh dill chopped: Adds a burst of freshness and pairs wonderfully with fish.
  • 1 tablespoon lemon juice: Brightens the flavor of the sauce.
  • 1 teaspoon lemon zest: Intensifies the lemon flavor.
  • 1 clove garlic minced: Adds depth and aroma to the sauce.
  • Salt and pepper to taste: For seasoning the sauce.

Method
 

  1. Coat the Fish: In a shallow dish, mix together 1 cup panko, ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon lemon zest, and salt and pepper (about ½ teaspoon of each). In another bowl, whisk together 2 large eggs and 1 tablespoon Dijon mustard until well combined. Prepare your fish fillets by patting them dry with paper towels.
  2. Dredging Process: Begin the dredging process by coating one fish fillet in ½ cup all-purpose flour, ensuring it is fully covered. Next, dip the floured fish into the egg mixture, allowing any excess to drip off. Finally, coat the fish in the panko mixture, pressing gently to adhere the crumbs. Repeat with all fillets.
  3. Cooking the Fish: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once the oil is hot, carefully add the breaded fish fillets to the skillet. Cook for 3-4 minutes on each side, or until golden brown and flaky. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
  4. Prepare the Zesty Sauce: In a small bowl, combine ½ cup mayonnaise, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 minced clove of garlic. Season with salt and pepper to taste. Mix well until creamy and fully combined.
  5. Serving the Dish: To serve, drizzle the Zesty Lemon Dill Sauce over the crispy fish fillets. Garnish with additional fresh dill or parsley and serve with lemon wedges on the side. This dish pairs beautifully with roasted veggies, a fresh salad, or fluffy rice!