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Crispy Panko Fish Fry

Fish fry. A guaranteed comfort food win for any day of the week. I HIGHLY recommend making a double batch and using leftovers for crispy fish tacos. Because the only thing better than fish fry is fish tacos. Serve with crispy roasted potatoes, coleslaw, fresh lemon, tartar sauce (quick recipe below), and a token steamed vegetable. It's called balance people.


Servings: 2

Time: 30 minutes

Cooking level: Beginner


1 pound fresh Haddock, cut into filets (or Cod, Tilapia, or any other firm white fish)

1 cup panko breadcrumbs

1 egg, beaten

1/4 cup flour

1 lemon, zested and cut into wedges

1/2 tsp Old Bay Seasoning

1/4 cup vegetable oil


Quick tartar sauce:

1/4 cup mayonnaise

1/4 cup sour cream

1 TBS dill relish

1 tsp lemon juice



1. First thing's first. Time to make a dredging station! In 3 shallow bowls, put flour, panko breadcrumbs, and beaten egg. Add 1/4 tsp lemon zest to the beaten egg. Add 1/2 tsp Old Bay Seasoning and S&P to the breadcrumbs.

2. Pat fish dry with a paper towel and season both sides with S&P. Dredge with flour, shake off excess, and dip in egg mixture. Dredge in breadcrumbs, pressing into the fish to make sure it's well coated on all sides.

3. Place breaded fish on a plate and refrigerate for 15 minutes (up to an hour) to allow breading to set.

4. When you're ready to fry, heat a large pan over medium heat and add vegetable oil.

5. Test oil by sprinkling a few breadcrumbs. They should sizzle gently, but not turn brown immediately.

6. Gently lay fish in oil and fry for 4-5 minutes per side, until fish reaches an internal temp of 145°.

7. Drain on paper towels, sprinkle with salt, and serve with tartar sauce and crispy roasted potatoes. Heaven!

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