Panko Parmesan Fried Fish (25 Minutes)

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This crispy pan-fried fish is a delicious and easy dish that can be made in under 30 minutes. The fish is coated in a flavorful mixture of breadcrumbs, Parmesan cheese, and herbs before being pan-fried to perfection. A lemon, garlic, and caper sauce adds a bright and tangy flavor, making it a tasty dinner option for any day of the week.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 fish fillets (tilapia, cod, or any white fish)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup capers
  • 1/4 cup lemon juice
  • 1/4 cup chicken broth
  • 2 tablespoons butter

Instructions

  1. In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
  2. Place the flour in a separate shallow bowl and season with salt and pepper.
  3. Beat the eggs in another shallow bowl.
  4. Coat each fish fillet in the seasoned flour, then dip it in the beaten egg mixture, and finally coat it with the breadcrumb mixture, pressing the crumbs to adhere to the fish.
  5. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook until golden brown and crispy, about 3-4 minutes per side.
  6. Remove the fish from the pan and set aside.
  7. In the same pan, add the minced garlic and cook until fragrant, about 1 minute.
  8. Add the capers, lemon juice, and chicken broth to the pan, and stir to combine.
  9. Cook the sauce for 2-3 minutes or until it starts to thicken.
  10. Add the butter and stir until melted.
  11. Return the fish to the pan and spoon the sauce over the fish.
  12. Serve hot with lemon wedges and additional parsley.

Notes

To ensure that your fish is crispy, make sure the oil is hot enough before adding the fish to the pan. You can check the temperature by adding a breadcrumb to the oil. If it sizzles immediately, it’s hot enough. Serve the fish with your favorite side dishes such as roasted vegetables or mashed potatoes for a complete meal.

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 446 calories
  • Sugar: 1g
  • Sodium: 747mg
  • Fat: 24g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 31g
  • Cholesterol: 152mg

Pair this with...

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

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