I used haddock fillets in this recipe, but catfish, tilapia, pollock, cod, flounder, or other mild fish fillets may be used in the recipe. The panko crumbs keep the fish crisp and the oven makes cooking a breeze, a light and tasty alternative to fried fish.
- 1 to 1 1/2 pounds fish fillets, such as haddock, cod, catfish, pollock, or similar mild white fish, cut into 4-ounce to 6-ounce portions
- salt and freshly ground black 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
Heat the oven to 425 F.
Line a rimmed baking sheet with aluminum foil; spray with nonstick cooking spray.
Sprinkle the fish pieces all over with salt and freshly ground black 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 the fish fillets in the plain flour, coating well.
Dip the flour-coated fillets in the egg mixture and then coat them 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.
Makes about four servings.
- Add 1/4 teaspoon of cayenne pepper to the egg mixture for additional spicy flavor.
- Sprinkle the fish fillets lightly with garlic powder along with the salt and pepper.
- Add 1/4 cup of grated Parmesan cheese to the panko bread crumbs.
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