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Baked Panko Crusted Fish


Oven Panko Crusted Fish Recipe

Oven Panko Crusted Fish

Diana Rattray
I used haddock fillets in this recipe, but this recipe could be used for catfish, pollock, cod, flounder, or other mild fish fillets. The panko crumbs keep the fish crisp and the oven makes cooking a breeze, a light and tasty alternative to fried fish.

Serve the fish with lemon wedges and a remoulade sauce or tartar sauce, along with coleslaw and fries or roasted potatoes.

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4


  • 1 to 1 1/2 pounds fish fillets, such as haddock, cod, catfish, or similar mild white fish, cut into 4-ounce to 6-ounce portions
  • salt and pepper
  • 1 cup panko bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1/4 cup flour
  • 2 large eggs or 1/2 cup egg substitute
  • Cajun or Creole seasoning, 1 teaspoon
  • 2 tablespoons mayonnaise
  • lemon wedges, for serving


Line a rimmed baking sheet with aluminum foil; spray with nonstick cooking spray. Heat the oven to 425°.

Sprinkle the fish pieces all over with salt and pepper.

In a wide bowl, combine the panko crumbs and the parsley.

Put the flour in a shallow, wide bowl.

In another wide bowl, whisk the eggs or egg substitute with the mayonnaise and Cajun seasonings.

Dip a fish piece in the flour, coating well. Dip in the egg mixture, then coat with the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fish.

Arrange the fish in the prepared baking pan.

Bake for about 16 to 20 minutes, or until fish is cooked through and flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or thick fillets.

Serve with lemon wedges and tartar sauce or remoulade sauce.

Serves 4

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