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Baked Panko-Crusted Fish Fillets, Spruce Eats

In my last Skipper Otto order, I picked up some Hake.

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 :wink: