Description
Whether you're a seasoned chef seeking a new twist to impress your guests, this panko crusted snapper is a breeze to prepare.
Ingredients
Scale
- 4 snapper fillets or any white fish fillets
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Tostadas or tortilla chips (for serving)
- Lime wedges (for serving)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line it with parchment paper.
- Prepare the coating station: In three separate shallow dishes or bowls, set up your coating station. In the first bowl, add the flour. In the second bowl, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper. In the third bowl, beat the egg and mix in the Worcestershire sauce.
- Coat the fish fillets: Dip each fish fillet first into the flour, shaking off any excess. Next, dip the fillet into the beaten egg mixture, allowing any excess to drip off. Finally, coat the fillet with the seasoned panko breadcrumbs, pressing the breadcrumbs onto the fish to adhere well. Place the coated fillet on the prepared baking sheet.
- Repeat for all fillets: Repeat the coating process for each of the remaining fish fillets.
- Bake the fish: Place the baking sheet in the preheated oven and bake the fish for approximately 12-15 minutes or until the fillets are cooked through and the panko coating is golden and crispy.
- Serve: Once the fish is done baking, remove it from the oven and serve the panko-crusted snapper on tostadas or with tortilla chips. Garnish with lime wedges for added flavor.
Notes
- Choose Fresh Snapper: Opt for fresh snapper fillets with firm flesh and a mild, sweet aroma. Fresh fish will result in a better-tasting final dish.
- Pat Dry the Snapper: Before coating the snapper fillets with the panko mixture, pat them dry with a paper towel. Removing excess moisture helps the panko breadcrumbs adhere better and promotes a crispier coating.
- Season the Snapper: Season the snapper fillets with salt and pepper before coating them with the panko mixture. This ensures that the fish itself has well-balanced flavors.
- Use Panko Breadcrumbs: Panko breadcrumbs provide a light and crispy texture to the snapper coating. If possible, opt for Japanese-style panko breadcrumbs, which are coarser and yield a more distinct crunch.
- Enhance the Flavor: Add extra flavor to the panko coating by incorporating herbs, spices, or grated cheese. Consider options like dried herbs (such as thyme, oregano, or paprika), garlic powder, or grated Parmesan cheese. These additions can elevate the overall taste of the dish.
- Double Coat for Extra Crunch: For an even crispier coating, you can double coat the snapper fillets. After the initial coating of egg wash and panko, dip the fillets back into the egg wash and coat them with another layer of panko. This method adds an extra layer of crunch.
- Use a Wire Rack: Placing the breaded snapper fillets on a wire rack set inside a baking sheet allows hot air to circulate evenly around the fish during baking. This helps maintain the crispiness on all sides of the fillets.
- Adjust Baking Time: The cooking time may vary depending on the thickness of the snapper fillets. Keep an eye on the fish while it bakes, and adjust the baking time accordingly. Overcooking can lead to dryness, so aim for a moist and tender interior.
- Squeeze Lime Juice: Before serving, squeeze fresh lime juice over the panko-crusted snapper fillets. The tangy acidity of the lemon enhances the flavors and provides a refreshing contrast to the crispy coating.
- Serve Immediately: Panko-crusted snapper is best enjoyed right after baking when the coating is at its crispiest. Serve it hot with your favorite accompaniments and enjoy the delightful combination of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 123.7
- Sugar: 0.3 g
- Sodium: 222.8 mg
- Fat: 2.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 14.4 g
- Fiber: 2.3 g
- Protein: 12.3 g
- Cholesterol: 64.1 mg
