This panko crusted fish recipe is very easy, done in 15 minutes, and has a lightly flaky and crispy golden crust. Since you’re making it at home, you can control the oil and know every ingredient in this delicious Japanese-style fish dish! You just need panko breadcrumbs, egg, and some white fish fillets, and you’re ready to go!
Table of contents
Panko crusted fish makes me eat a lot of fish in an exciting way that is appetizing with the crispy, but very light breading and the golden color.
This recipe is not thick like other tempura or coated fish, where it’s mostly the deep-fried breading and less fish. Nope! This type of recipe keeps the fish as the star, and the panko crust is the complement that ties it all together.
The golden crust is light with a “crisp” sound when you bite into the fish that is moist in the inside… ideal as a stand alone meal with dipping sauces.
Even though it’s fried to get the panko breadcrumbs golden, the fish is thick and juicy, and so the oil is very little and the protein and nutrition stays high. This is not deep-fried!
You could also serve this with zesty cucumber tomato onion salad, a leafy greens salad with miso dressing, refreshing sesame sunomono, or alongside miso fried rice for a complete and scrumptious meal.
Let’s go!
What is Panko Crusted Fish
In a nutshell, it’s a very flaky, crispy, and lighter way to make breaded fish using Japanese panko breadcrumbs.
These breadcrumbs are larger, thinner, flatter, and airier than regular breadcrumbs, which gives the fish that crispy, and NOT thick coating. It’s NOT a crunch sound you should hear… it’s a crisp!
My best method is to make sure the fish is patted dry of any moisture double dip the fish, and don’t let the oil get too hot.
You want the panko golden, not dark brown, while the fish stays juicy and flaky inside.
Panko fish doesn’t need perfection or high expertise, because, in fact, the slightly uneven crispy spots give extra crispy bits.
What Fish to Use
You can use almost any fish you like, but cod, tilapia, haddock, halibut, pollock, and rockfish all work best because the fish meat stays together during cooking, and has a nice flaky texture and mild flavor.
You can even use a whole fish with the skin on, but just adjust the cooking time depending on its size and thickness.
Salmon is ok too! Expect it to be richer and oilier.
Ingredients
- 1 ½ cups panko breadcrumbs
- 2 white fish fillets — cod, tilapia, halibut, haddock, rockfish, or another firm white fish
- 2 large eggs
- ½ teaspoon salt, plus more for seasoning the fish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- pinch of black pepper
- Avocado oil – enough to cover half of the fish height in the pan; neutral high-heat cooking oil, for frying
Kitchen Tools Needed
- Large skillet — cast iron or carbon steel works great because of the even heating with these pans
- 2 shallow bowls or plates
- 2 spatulas
- Spider strainer, optional
- Wire cooling rack
- Baking sheet or large plate to place underneath the rack
- Paper towels
How to Make Panko Crusted Fish
- Mix: Beat eggs with salt, pepper, garlic powder, onion powder, and paprika.
- Prep: Pat fish completely dry and keep the fish cool. The fish must be totally thawed, but keep the fish cool in the fridge. Pat all moisture off!
- Bread: Lightly dip fish in egg, then panko. Then, repeat once. Press panko on gently using your hands.
- Heat: Heat ⅛–¼ inch oil to 340 – 350°F in a large skillet.
- Fry: Cook fish 4-6 minutes per side, until crisp and golden. (Panko should be golden and not brown)
- Flip: Use a large spatula or fish spatula to carefully flip the fish. A second spatula or spider can help support it to avoid a big splatter. Avoid tongs, which can break the fish and knock off the panko. The fish is done with it’s golden outside and should flake easily and reach 145°F inside.
- Drain: Transfer to a wire rack to keep the crust crispy and let some air circulate around. Pat the excess oil with paper towel. Serve hot and crispy!
Best Tips
- Pat the fish very dry before dipping and breading.
- Do NOT soak the panko in egg mix. The breading has to be flaky and dry on the outside.
- Keep the oil around 340 – 350°F.
- Flip the fish only once, preferably.
- Use an elevated wire rack after frying to get the best crispy coating.
Variations
- Furikake: Sprinkle on the fish at serving time.
- Sesame: Add a few sesame seeds in the coating and also some sesame oil to the oil at the very end.
- Spicy: Add cayenne or chili powder to the panko.
- Lemony: Add lemon zest and a little parsley after removing the fish from the heat.
- Extra crispy: Mix panko with a tablespoon of grated Parmesan.
What to Serve With Panko Crusted Fish
Rice, salad, dips… these all work with panko crusted fish. I had two fillets to myself with just a dipping sauce and I was set and had an amazing lunch. So, do what you like!
If I’m doing a dinner, a few sides and some dipping sauces to have fun with choosing… completes the entire meal while the fish remains the star.
- Homemade spicy mayo – creamy, spicy, and probably the easiest choice
- Wasabi dipping sauce – great if you like a little heat
- Soyaki sauce – sweet, savory, and everything goes type of sauce
- Ponzu sauce – bright with yuzu, and cuts through the fried coating
- Filipino vinegar dipping sauce – This is my favorite. That sharp, garlicky vinegar gives the crispy fish a serious smack-smack-on-the-lips kind of flavor. It’s my childhood dip for fried fish!
- Japanese Banchan’s BBQ Sauce – Love this for a party! Make more fish and make this in a batch for the whole table.
You can also serve it with steamed rice, Japanese sesame cucumber salad, Japanese cabbage coleslaw, miso green beans, habachi style zucchini, or a simple miso crunch salad.
Storage and Leftovers
Put leftovers it in an airtight container or foil, and refrigerate for up to 3 days.
For the best texture, don’t stack the pieces if you can avoid it. The trapped moisture can soften that beautiful panko crust.
How to Reheat Panko Crusted Fish
Skip the microwave if you can. It heats the fish, but the panko gets soft.
For the crispiest leftovers (but expect the fish to be drier):
- Air fryer: 375°F for about 4–7 minutes
- Oven: 400°F for about 8–12 minutes
- Skillet: Medium heat with a tiny amount of oil until hot and crisp
Cooking time depends on the thickness of the fish. Reheat until the panko is crisped up again.
FAQs
What is panko?
Panko is made from Japanese white bread that’s baked into a very light, airy loaf, then processed into large, flaky crumbs instead of fine breadcrumbs.
Is panko better than regular breadcrumbs for fish?
Panko is my pick for a beginner and anybody, really, because it’s just crispier and easy to work with versus traditional breadcrumbs that become much thicker and crunchier. Fish is delicate, so panko matches and adds texture without overpowering the fish.
Why isn’t my panko sticking to the fish?
The fillets have to be patted dry. If they are wet and moist, the egg and panko won’t stick well and won’t crisp well either.
Why did my panko burn before the fish was cooked?
The oil shouldn’t be higher than 350 F and also keep the fish cool. The oil should not be smoking or too hot. Take it easy and even let the fish sit so it can really achieve the proper golden color.
Can I use frozen fish?
Yes, but thaw it completely first and pat it very, very dry before breading. Excess water will make the coating harder to stick and can cause more oil splattering.
Can I use other types of fish?
Yes, any white fish is ideal. Just adjust time on thickness and type of fish. Denser fish takes more time and might be too thick, which doesn’t match the texture and flavor profile of panko breadcrumbs as well as a flakier type of fish so be mindful of not burning the crust.
I love panko crusted fish because it makes basic fish exciting. It’s like my bento box at home just came true, without me having to go get take-out. If you start making this, you might catch yourself eating more fish!
Panko Crusted Fish
Equipment
- Large Skillet
- 2 shallow bowls or plates
- 2 spatulas
- Spider Ladle optional
- baking sheet or large plate to place underneath the rack
- paper towels
Ingredients
- 1 ½ cups panko breadcrumbs
- 2 white fish fillets
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- pinch of black pepper
- Avocado oil for frying; enough to cover half of the fish height in the pan; neutral high-heat cooking oil
Instructions
- Mix: Beat eggs with salt, pepper, garlic powder, onion powder, and paprika.2 large eggs, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, pinch of black pepper
- Prep: Pat fish completely dry and keep the fish cool. The fish must be totally thawed, but keep the fish cool in the fridge. Pat all moisture off!2 white fish fillets
- Bread: Lightly dip fish in egg, then panko. Then, repeat once. Press panko on gently using your hands.1 ½ cups panko breadcrumbs
- Heat ⅛–¼ inch oil to 340 – 350°F in a large skillet to cover half the side of fish.Fry: Cook fish 4-6 minutes per side, until crisp and golden. (Panko should be golden and not brown)Avocado oil
- Flip: Use a large spatula or fish spatula to carefully flip the fish. A second spatula or spider can help support it to avoid a big splatter. Avoid tongs, which can break the fish and knock off the panko. The fish is done with it's golden outside and should flake easily and reach 145°F inside.
- Drain: Transfer to a wire rack to keep the crust crispy and let some air circulate around. Pat the excess oil with paper towel. Serve hot and crispy!
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