Panko fish - Fishaholic Forums

Sebastes

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Posts: 111

Date: Mon Jul 30 15:01:01 2007

Panko fish

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Start by seasoning fillets of your favorite white meat fish with your choice of seasoning. My choice is Lawrys Season Salt and pepper. Take seasoned fillets and bread both sides with Panko. Use bacon grease and fry till golden brown in hot skillet. Serve with your choice of sides. My choice is broccoli and rice.

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riorust

Greenling

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Posts: 9

Date: Sun Sep 23 17:35:53 2007

Works Well with Ling and Halibut	Permalink

Make a sauce first. Mince 1 Shallot Add one tablespoon White Wine Vinegar and 2/3 cup White Wine to Shallots in a sauce pan. Reduce over low/med heat till just a little liquid is left. Add 2/3 stick of Unsalted Butter chopped into smaller cubes. Whip as butter melts and DO NOT let it boil or it will break the sauce. When this is complete, set it aside but have a couple tablespoons of fresh Basil finely chopped at the ready to add when you reheat the sauce before dripping it over fillets. The fillets. I lightly dust the dry fillets with my own mix of seasoning which consists of Mrs Dash, Paprika, Kosher Salt, and Pepper. Salt and Pepper or whatever you prefer would be fine but use it in moderation. Make a simple batter of 2 eggs and a splash of whole milk or ½ & ½ cream. I add a dash of flour to thicken it just a bit. Grate about 2/3 of a wedge of Asiago Cheese over the finest grater, almost like a powder, this takes the most effort! Dip the fillets in batter, let excess run off and then place them in a pile of the grated cheese like a breading, coat them thoroughly on both sides. I then place them on a PAM coated sheet of foil to hold till theyre ALL ready to cook. When they are all ready, place them in a good Teflon coated, no-stick pan that has about 4 or 5 tablespoons of medium heated Grape Seed Oil. Cook until golden brown on each sideusually just a 3-4 minutes each side. Now, gently reheat the sauce and whip in the fresh Basil. Upon completion, drizzle the sauce over golden brown fillets. Youre gonna LOVE this one and even the worst fish haters will be asking for more! -- Edited by riorust at 18:37, 2007-09-23 __________________

riorust

Greenling

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Posts: 9

Date: Sun Sep 23 17:46:25 2007

Beer Tempura and Panko Fish	Permalink

- One 12oz package of tempura batter - Panko (Japanese bread crumbs) - One bottle of beer - 1 tsp of dried dill - 1 tsp of garlic powder - 1 tsp of salt & pepper In a mixing bowl, combine the tempura with beer to get a pancake batter consistency. Add the dill, garlic powder, salt and pepper. You can add more or less if you like. This batter will coat up to 3 lbs of fish. Cut your chunks of fish so they're about an inch thick. Add the fish to the the batter and mix until evenly coated in tempura. To coat the fish in panko, take a piece of fish, shake off excess batter, and individually drop each piece into a big ziploc bag of panko and shake until evenly covered. To fry, use a deep stock pot with just enough oil to submerge a batch of fish. Heat the oil to between 325 to 350 degrees. Cook until golden brown which usually takes only about 2-3 minutes. Remove the batch, let the oil drain, and sprinkle on more garlic powder, salt, and pepper. For a great dipping sauce, use a bottle of sweet chili sauce. The chili sauce, tempura, and panko can be found in the Asian aisle of most big grocery stores like Safeway, but the best quality and deals can be found in your local Asian market. For a delicious twist, add some coconut flakes to the panko. I tried it and it's great. This is da kine for Shovelnosed Guitar Fish -- Edited by riorust at 18:50, 2007-09-23 __________________

Abking

Greenling

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Posts: 10

Date: Thu Jun 12 21:22:48 2008

RE: Panko fish	Permalink

Check out my Panko video! http://www.youtube.com/watch?v=UEHP8kVVEb4 __________________ Restore how it used to be.

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