Blue Gill With Panko Breading | Shrimp With Panko Breading Recipe

Prep fillets

Pat bluegill fillets dry with paper towels. Trim any ragged edges so pieces are similar thickness for even cooking. Lightly season both sides of each fillet with 1 tsp kosher salt and 1/2 tsp black pepper (from the section seasoning measurements).

Set up breading station

Place the flour in a shallow dish. In a second shallow dish, whisk together the 2 eggs and 2 tablespoons milk until combined. In a third shallow bowl, combine 2 cups panko breadcrumbs, 1 tsp garlic powder, 1 tsp paprika, and remaining 1 tsp kosher salt and 1/2 tsp black pepper; mix to distribute seasonings.

Bread the fillets

Working one at a time, dredge a fillet in the flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press into the panko mixture so the breadcrumbs adhere and form an even coating. Place breaded fillets on a wire rack set over a baking sheet and repeat with remaining fillets. Let rest 10 minutes to help coating adhere.

Heat pan

In a large skillet over medium heat, add 1 cup vegetable oil and 1 tablespoon butter (optional for flavor). Heat the oil to 325–350°F (medium). To test, drop a few panko crumbs—if they sizzle steadily and brown slowly, the oil is ready.

Fry the fillets

Working in batches (do not crowd the pan), carefully lay fillets in the hot oil. Fry 2–3 minutes per side, depending on thickness, until golden brown and the fish flakes easily with a fork (internal temperature about 145°F / 63°C). Adjust heat as needed to maintain 325–350°F; lower if browning too quickly.

Drain and finish

Transfer cooked fillets to a paper towel–lined plate or wire rack to drain. Sprinkle with a small pinch of flaky salt if desired. Keep warm on a low oven (about 200°F / 95°C) while finishing remaining batches.

Serve

Arrange bluegill on a platter, garnish with chopped parsley and lemon wedges. Serve immediately so breading remains crisp.

Prep shrimp

Rinse shrimp and pat dry thoroughly. If tails are on and you prefer them off, remove tails now. Lightly season shrimp with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder; toss to coat evenly.

Set up breading station

Place 3 tablespoons flour in a shallow dish. In a second dish, whisk the 2 eggs with 2 tablespoons milk. In a third dish, combine 1 cup panko breadcrumbs with 1 teaspoon Old Bay seasoning; mix well.

Bread the shrimp

Dredge each shrimp first in flour, shaking off excess, then dip into the egg wash, and finally press into the panko mixture so shrimp are evenly coated. Place breaded shrimp on a wire rack or plate while you heat the oil. Repeat until all shrimp are breaded.

Heat oil

In a large skillet over medium-high heat, add 3/4 cup vegetable oil. Heat to about 350°F (medium-high). Test with a single panko crumb; it should sizzle immediately and brown slowly.

Fry shrimp

Fry shrimp in batches to avoid crowding, about 1.5–2 minutes per side, until panko is golden brown and shrimp are opaque and firm. Smaller shrimp may take less time. Do not overcook to avoid rubbery texture.

Drain and finish

Transfer fried shrimp to a paper towel–lined plate or wire rack to drain. Season lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed.

Serve

Serve shrimp with lemon wedges and cocktail or tartar sauce. Offer extra Old Bay or seasoning on the side for guests.