Crunchy Panko-Crusted Cod


    1 pound Cod fillets
    ¼ cup flour, unbleached or all-purpose
    1 egg, beaten
    ¾ cup Panko bread crumbs
    1 teaspoon salt
    1 teaspoon pepper
    ½ cup olive oil, or enough to cover the bottom of a large frying pan


    Lay out the flour, beaten egg and Panko bread crumbs on three (3) separate plates, or shallow pans.
    Heat the olive oil in a large frying pan over high heat. (This should only take a few minutes, watch the pan and be careful not to burn the oil).
    Sprinkle the fish with salt and pepper.
    Dip the seasoned fish in the flour, then egg and then press the fish into the Panko bread crumbs, coating the fish evenly on all sides.
    Place the fish carefully in the hot pan and reduce the heat to medium, but keep it at a sizzle. When both sides are evenly browned, remove the fish from the hot oil and serve immediately.

When the first side is nicely browned (about 2-3 minutes) and the fish is turned over, you may need to reduce the heat to low, but keep the oil at a sizzle. Reducing the heat will avoid the fish from burning, and will cook it evenly all the way through.

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