Panko Crusted Fish Recipe
Pan-fried fish with a miso-ginger sauce, Brussel sprouts, and fingerling potatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fish
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs. Season the flour with salt and pepper.
- 2
Bread the Fish
Dredge each fish fillet in flour, shaking off excess, then dip in the egg, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the fish to adhere.
- 3
Cook the Potatoes
Boil the fingerling potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- 4
- 5
Pan-Fry the Fish
In a large skillet, heat the remaining olive oil over medium-high heat. Add the breaded fish and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- 6
Make the Sauce
In a small bowl, mix together the miso paste, grated ginger, soy sauce, honey, and sesame oil until smooth.
- 7
Serve
Plate the fish with a drizzle of miso-ginger sauce, alongside the sautéed Brussel sprouts and fingerling potatoes.
