Panko Crusted Fish - Master Cookbook Recipe # 17

Name: Panko Crusted Fish - Master Cookbook Recipe # 17
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 to 4 people
Cuisine: Southern
Ingredients: 3 to 4 fish fillets (1/2" thick or less); Olive oil (or yellow mustard for a flavor twist); Self-rising flour; 1 1/2 cups panko crumbs; Salt; Black pepper; Seasoning of your choice (Old Bay or lemon pepper work great!); Olive oil cooking spray

This recipe brings that classic Southern fried fish crunch to your kitchen without the heavy grease of a deep fryer. By using panko breadcrumbs and a specific temperature increase halfway through, you get a light, flaky interior and a golden, shattered-glass crust.

This is recipe #17 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 25 minTotal time: 40 min

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Ingredients

3 to 4 fish fillets (1/2" thick or less)
Olive oil (or yellow mustard for a flavor twist)
Self-rising flour
1 1/2 cups panko crumbs
Salt
Black pepper
Seasoning of your choice (Old Bay or lemon pepper work great!)
Olive oil cooking spray

Instructions

Prep the Fish: Pat the fish fillets completely dry with paper towels. This is the most important step to ensure your coating doesn't slide off.
Season: Season both sides of the dry fillets with salt, pepper, and your choice of extra seasonings.
The Binder: Coat each fillet thoroughly with olive oil (or use yellow mustard for a unique Southern "kick").
Dredge: Lightly dust both sides of the fillets with self-rising flour.
Crust: Press the panko crumbs firmly onto both sides of the fillets, ensuring they adhere well to the flour and oil/mustard base.
First Bake: Place the fillets in the air fryer basket in a single layer. Spray the tops generously with olive oil cooking spray. Air fry at 350°F for 8 minutes.
The Crunch Finish: Flip the fillets carefully and spray again with oil. Increase the temperature to 400°F and air fry for an additional 5 to 8 minutes, or until the crust is deep golden and the fish flakes easily with a fork.

Notes

The Mustard Trick: Don't be afraid to try yellow mustard as your binder! The vinegar and spice in the mustard disappear during cooking, leaving behind a wonderful depth of flavor and a beautiful color.
Avoid Overcrowding: If your fillets are large, cook them in batches. Air needs to circulate around the entire piece of fish to get that panko perfectly crispy.
Thin Fillets: If your fish is thinner than 1/2 inch, check it a few minutes early during the final bake to prevent it from overcooking.