This recipe is pretty easy to mix up with different spices:
- 1 1/2 pounds fish fillets (e.g., haddock, cod, catfish, pollock, or similar mild white fish)
- Kosher salt, to taste
- Pepper, to taste
- 1 cup panko breadcrumbs (unseasoned)
- 2 tablespoons parsley (finely chopped)
- 1/4 cup all-purpose flour
- 2 large eggs (or 1/2 cup egg substitute)
- 1 teaspoon Cajun seasoning (or Creole)
- 2 tablespoons mayonnaise
- 1 lemon
- Optional: tartar sauce or rémoulade sauce (for serving)
Instead of parsley, used dried dill mixed with the panko.
Rather than Cajun seasoning, I used a lemon herb spice mix.
I like how this turned out. The hake was very soft and neutral. I cooked it for 16 minutes and then on low broil for another couple of minutes to fully crisp and brown the top.
The bottom ended up soft. I think flipping it half way through cooking would crisp up.
Needed a bit more salt, probably in the egg dip. Which could have had more lemon herb spices too