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Panko and Italian Herb-Crusted Perch Filets

Author: Roz

Ingredients

  • 4 lake or ocean perch or any mild-flavored white fish
  • 1-1/2 cups panko bread crumbs
  • 1/2 cup flour
  • 1 tsp. lemon pepper seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 2 Tbsp. freshly grated Parmesan cheese
  • 1/2 tsp. salt
  • 1 tsp. paprika
  • 1/4 tsp. lemon zest
  • 2 jumbo eggs
  • 1/2 stick of butter or more if desired
  • 1 cup canola oil

Garlic Butter

  • 1 stick butter
  • juice from 1/2 lemon or more if desired
  • 1 tsp. garlic powder

Instructions

  • Blend all dry ingredients from the panko crumbs to the lemon zest in one medium sized bowl.
  • In a second medium sized bowl, beat the eggs.
  • Heat the butter and oil to hot on the stove OR pre-heat your oven to 400 degrees.
  • Begin dipping the fish filets in the beaten eggs.
  • Dip egg-washed fish filets into the panko-herb breading.
  • Dip AGAIN into the eggs.
  • Dip AGAIN into the breading.
  • Place the breaded fish filets into the hot butter-oil, cover with a lid.
  • Fry for about 3 to 4 minutes on each side, depending on the heat of the oil.
  • Keep your eyes on the fish so that they cook until a nice golden brown color on each side.
  • For the dipping sauce, melt the butter and add lemon juice and garlic.
  • If you bake the fish, place them in a baking pan that has been sprayed with cooking oil.
  • Bake until golden brown.
  • Garnish with lemon slices or wedges.
  • Serve with lemon-garlic butter and/or tartar sauce.