This Panko Crusted Snapper is made with snapper, panko crumbs, cumin, garlic and can be served with or without a tortilla.
The snapper is encrusted with panko crumbs and flavored with cumin, garlic and paprika. The aioli sauce on the side is to die for. It is absolutely phenomenal and you will love this.
This Panko Crusted Snapper is always going to be a crowd pleaser. As for the fish, you can use any white fish like mahi mahi, cod, or even tilapia. This fish is baked although you can fry the fish with the panko crumb mixture as well. I like baking panko crumbs to keep that extra crispiness to it.
Using a tostada or tortilla is totally optional. Tostadas are basically flat crunchy tacos. You can actually buy these at the store or make your own with corn tortillas. Making your own takes up more time BUT it will always taste better. For this recipe you can use either, but I highly encourage you to fry the tortillas.
How to make Panko Crusted Snapper
Preheat the oven to 425 degrees F.
Prepare the snapper. Add the panko crumbs in a baking dish and toast in the oven for 5-7 minutes. In a shallow dish, add the toasted panko crumbs, paprika, garlic powder, cumin, salt and pepper. In a bowl, add the whisked egg and the Worcestershire sauce.
Spray a baking sheet or a cast iron with non-stick cooking spray. Dip the fish into the eggs and then toss in the panko crumbs. Place on the sprayed baking sheet. Repeat with the rest of the fish. Bake, uncovered, for 18-22 minutes or until the fish reaches 145 degrees F and flakes easily with a fork.
Dishes to try
- Mangrove Snapper with Butter, Lemon and Capers
- Snapper Ceviche with Popcorn
- Cod Fish Tacos with Corn Slaw and Spicy Mayo