(
Serious Eats / J. Kenji López-Alt)
Ingredients:
- 4 thick white fish fillets (such as halibut, bass, or similar)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 beaten egg
- 1 1/2 cups panko breadcrumbs
- 3 tablespoons vegetable oil
- Lemon wedges or tartar sauce for serving
Instructions:
-
Preparation: Start by preheating your oven to 300°F. Pat the fish fillets dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper. This ensures the fish is well-seasoned and enhances the flavor.
-
Dredging Process: Prepare three shallow dishes for the dredging process. Place the flour in the first dish, the beaten egg in the second, and the panko breadcrumbs in the third. Dredge each fish fillet first in the flour, making sure to shake off any excess. Next, dip the fillet into the beaten egg, allowing any excess to drip off, and then coat it thoroughly with the panko breadcrumbs, pressing gently to adhere.
-
Cooking: Heat the vegetable oil in a large ovenproof skillet over medium heat. Once the oil is hot, add the fish fillets, breaded side down. Cook for about 5 minutes, or until the breaded side is golden brown and crispy. This initial searing creates a beautiful crust on the fish.
-
Finishing in the Oven: Carefully flip the fish fillets and transfer the skillet to the preheated oven. Bake for about 5 minutes, or until the internal temperature of the fish reaches 140°F. This step ensures the fish is cooked through without overcooking the crust.
-
Serving: Remove the fish from the oven and serve immediately. Garnish with lemon wedges for a fresh burst of acidity or serve with tartar sauce for a classic pairing. Enjoy your crispy, pan-seared fish with a side of your choice.
For detailed instructions, visit Serious Eats.