If you’re looking for a dish that perfectly balances light and crispy with rich and tangy, this Panko-Crusted Fish with Lemon Dill Sauce is the recipe for you. The combination of flaky fish, crunchy golden panko, and the zesty lemon dill sauce will leave your taste buds dancing with joy. Whether you’re making dinner for your family or entertaining guests, this dish offers a restaurant-quality meal that is surprisingly simple to prepare at home. Best of all, it can be made with any white fish of your choice—think cod, haddock, or even tilapia—making it versatile and adaptable to your preferences.
This recipe delivers a satisfying crunch from the panko breadcrumbs, enhanced with subtle flavors of garlic and herbs, while the lemon dill sauce adds a refreshing brightness that complements the fish perfectly. Read on to discover how to bring this elegant yet easy dish to your table, and don’t forget to explore the variations and tips to make it your own!
Ingredients:
For the Panko-Crusted Fish:
- 4 white fish fillets (e.g., cod, haddock, or tilapia)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper to taste
- 3 tbsp olive oil (for frying)
For the Lemon Dill Sauce:
- ½ cup plain Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Salt and black pepper to taste
Preparation:
Step 1: Prepare the Panko Coating
In a shallow bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, and fresh parsley. Season the mixture with a pinch of salt and pepper to taste, ensuring that the breadcrumbs are well seasoned. Set this bowl aside.
Step 2: Set Up Your Dredging Station
In another shallow bowl, beat the eggs until they are smooth. In a third bowl, place the flour. Now you have three separate stations: flour, egg, and seasoned panko.
Step 3: Coat the Fish Fillets
Start by patting the fish fillets dry with paper towels, which helps the coating adhere better. Lightly season both sides of the fish with salt and pepper. First, dredge each fish fillet in the flour, shaking off any excess. Next, dip the fish into the beaten eggs, coating it completely. Finally, press the fish into the panko mixture, ensuring an even coating on all sides. Repeat with each fillet.
Step 4: Fry the Fish
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, gently place the panko-coated fish fillets into the pan. Cook each fillet for 3-4 minutes on each side, or until the panko is golden brown and crispy, and the fish is cooked through (it should easily flake with a fork). Be careful not to overcrowd the pan—work in batches if necessary. Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Step 5: Make the Lemon Dill Sauce
While the fish is frying, prepare the lemon dill sauce. In a small mixing bowl, combine the Greek yogurt (or sour cream), mayonnaise, lemon juice, lemon zest, minced garlic, and chopped fresh dill. Stir until the ingredients are well combined. Season with salt and pepper to taste. Set aside until ready to serve.
Variation:
This recipe is versatile and can be adapted in several ways:
- Baked Version: For a healthier option, bake the panko-crusted fish in the oven at 400°F (200°C) for about 15-20 minutes or until golden brown and cooked through. This reduces the amount of oil used and still results in a crunchy coating.
- Herb Variations: Feel free to swap out the dill for other herbs like chives, basil, or cilantro to change up the flavor profile of the sauce.
- Spicy Kick: Add a bit of cayenne pepper to the panko mixture or a dash of hot sauce to the lemon dill sauce if you like a little heat in your dish.
COOKING Note:
- Fish Selection: Cod, haddock, or tilapia work best for this recipe as their flaky texture complements the crunchy panko crust. However, you can use other fish varieties like halibut or pollock.
- Ensure Crispy Coating: The key to achieving a crispy panko coating is ensuring the oil is hot enough before frying. If the oil isn’t hot enough, the fish may absorb excess oil and become soggy.
- Make-Ahead Sauce: The lemon dill sauce can be made a day in advance and stored in the refrigerator, allowing the flavors to meld and intensify.
Serving Suggestions:
Panko-crusted fish pairs beautifully with a variety of sides, making it an ideal main course for any occasion:
- Roasted Vegetables: Serve with roasted asparagus, Brussels sprouts, or baby carrots for a healthy and colorful plate.
- Rice or Quinoa: A side of herbed rice or fluffy quinoa adds a light and satisfying base for the fish.
- Simple Green Salad: A crisp green salad with a lemon vinaigrette complements the zesty flavors of the sauce.
- Potato Wedges: If you’re craving something heartier, pair the fish with crispy baked potato wedges or fries.
Tips:
- Prevent Overcrowding: Fry the fish fillets in batches if your pan is not large enough. Overcrowding the pan will lower the oil temperature and result in soggy fish.
- Double-Coating Option: For an extra-crispy coating, double-dip the fish in the egg and panko mixture before frying.
- Lemon Zest: Adding lemon zest to the panko mixture brings a subtle citrus aroma that enhances the overall dish.
Prep Time:
15 minutes
Cooking Time:
15-20 minutes
Total Time:
30-35 minutes
Nutritional Information:
- Calories: Approximately 400 calories per serving (based on using cod)
- Protein: 30g per serving
- Sodium: 400-500mg per serving (depending on seasoning)
FAQs:
Can I use frozen fish fillets? Yes, but make sure to thaw the fish fillets completely before starting the recipe. Pat them dry to remove any excess moisture before coating them in the panko mixture.
Is there a gluten-free option for this recipe? Absolutely! You can use gluten-free panko and flour substitutes to make this recipe gluten-free without compromising on taste or texture.
What’s the best way to reheat leftovers? To maintain the crispiness, reheat leftover panko-crusted fish in the oven or an air fryer at 350°F (175°C) for 5-10 minutes, or until heated through. Avoid microwaving, as it can make the fish soggy.
Can I make the sauce in advance? Yes! The lemon dill sauce can be made up to a day in advance. Store it in an airtight container in the refrigerator.
Conclusion:
This Panko-Crusted Fish with Lemon Dill Sauce is a quick, delicious, and family-friendly dish that delivers a satisfying crunch with every bite. The zesty sauce is the perfect complement to the crispy fish, and the recipe’s versatility means you can easily adapt it to suit your tastes or dietary needs. Whether you choose to fry the fish for maximum crispiness or opt for a healthier baked version, this dish will quickly become a favorite in your household. Serve it alongside your favorite sides, and enjoy a meal that feels like a gourmet experience, all made right in your kitchen!
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Panko-Crusted Fish with Lemon Dill Sauce
- Total Time: 35
Ingredients
Ingredients:
For the Panko-Crusted Fish:
- 4 white fish fillets (e.g., cod, haddock, or tilapia)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper to taste
- 3 tbsp olive oil (for frying)
For the Lemon Dill Sauce:
- ½ cup plain Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
Preparation:
Step 1: Prepare the Panko Coating
In a shallow bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, and fresh parsley. Season the mixture with a pinch of salt and pepper to taste, ensuring that the breadcrumbs are well seasoned. Set this bowl aside.
Step 2: Set Up Your Dredging Station
In another shallow bowl, beat the eggs until they are smooth. In a third bowl, place the flour. Now you have three separate stations: flour, egg, and seasoned panko.
Step 3: Coat the Fish Fillets
Start by patting the fish fillets dry with paper towels, which helps the coating adhere better. Lightly season both sides of the fish with salt and pepper. First, dredge each fish fillet in the flour, shaking off any excess. Next, dip the fish into the beaten eggs, coating it completely. Finally, press the fish into the panko mixture, ensuring an even coating on all sides. Repeat with each fillet.
Step 4: Fry the Fish
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, gently place the panko-coated fish fillets into the pan. Cook each fillet for 3-4 minutes on each side, or until the panko is golden brown and crispy, and the fish is cooked through (it should easily flake with a fork). Be careful not to overcrowd the pan—work in batches if necessary. Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Step 5: Make the Lemon Dill Sauce
While the fish is frying, prepare the lemon dill sauce. In a small mixing bowl, combine the Greek yogurt (or sour cream), mayonnaise, lemon juice, lemon zest, minced garlic, and chopped fresh dill. Stir until the ingredients are well combined. Season with salt and pepper to taste. Set aside until ready to serve.
Notes
COOKING Note:
- Fish Selection: Cod, haddock, or tilapia work best for this recipe as their flaky texture complements the crunchy panko crust. However, you can use other fish varieties like halibut or pollock.
- Ensure Crispy Coating: The key to achieving a crispy panko coating is ensuring the oil is hot enough before frying. If the oil isn’t hot enough, the fish may absorb excess oil and become soggy.
- Make-Ahead Sauce: The lemon dill sauce can be made a day in advance and stored in the refrigerator, allowing the flavors to meld and intensify.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 400
- Sodium: 450mg
- Protein: 30g