Servings: people
Breaded Fish Fillet with Panko
Homemade fish fillet with extra crispy breading. These plaice fillets are breaded in panko (Japanese breadcrumbs) and fried in butter and oil. Additionally, the fish is gourmet salted (salted) beforehand, so with this recipe you get a combination of super juicy fish with a delightful crispy crust.
Equipment
- 1 Frying Pan
- 1 Stove
- Whisk
Ingredients
- 4 pcs. Plaice Fillet can be substituted with other flatfish, e.g., dab.
- 2 pcs. Egg
- 60 gram Panko
- 52 gram Wheat Flour
- Spices Salt and pepper
- 15 gram Butter
- 28 gram Oil Neutral flavor
Instructions
- Start by ensuring all bones are removed from your plaice. We use thin plaice (approximately 1 cm thick) and generally count on 2 pieces per person.
- 20 minutes before the plaice fillets are to be cooked, they should be gourmet salted. This means sprinkling salt over them on both sides. It draws out some of the moisture from the fish and makes it juicier.
- Rinse the fish and pat them dry thoroughly afterwards.
- Heat a large, thick-bottomed pan over medium-high heat. When the pan is hot, add the oil and after 1 minute, add the butter. It should foam up before the fillets are added.
- Beat the eggs and place them on a plate. Put the flour on a separate plate and combine the panko, salt, and pepper in a container.
- Dredge the fillets in the flour, then the eggs, and finally the panko mixture.
- Give them 2.5 minutes on each side and they are ready to serve.
- Serve them with French Fries and remoulade or as part of a Stjerneskud.
Notes
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