Panko Ono & Fries Recipe
Panko fried ono, fries, lemon, tartar sauce
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Ingredients
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Fish
Fries
Tartar Sauce
Garnish
Method
Preparation of Fish
- 1
Prepare the Ono
Rinse the ono fillets under cold water and pat them dry with paper towels.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour mixed with salt and pepper in one, beaten eggs in another, and panko breadcrumbs in the third.
- 3
Bread the Ono
Dredge each fillet in flour, ensuring it’s coated evenly. Next, dip it in the beaten eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs onto the fish to adhere well.
Cooking Fish
- 4
Heat the Oil
In a large skillet, heat 2 cups of cooking oil over medium heat until it shimmers.
- 5
Fry the Ono
Carefully add the breaded ono fillets to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Preparation of Fries
- 6
Cut the Potatoes
Peel the potatoes and cut them into thin strips to make fries.
- 7
Fry the Potatoes
In another skillet or deep fryer, heat 2 cups of cooking oil over medium-high heat. Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.
Making Tartar Sauce
- 8
Combine Ingredients
In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, salt, and pepper. Stir until well combined.
Serving
- 9
Plate the Dish
Serve the crispy panko ono alongside the fries. Add lemon wedges for garnish and serve with the homemade tartar sauce on the side.
