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Panko baked fish fillet
A non fry method for breading and cooking fish

Ingredients
Two 6 ounce fillets boneless skinless fish
1/2 cup flour seasoned with a pinch of House salt and a few twists of a pepper mill
filled black peppercorns
2 large eggs, whisked with some vermouth, vodka, milk or water in a wide shallow
bowl
2 cups panko breadcrumbs with a big pinch of salt, freshly ground black pepper, a big
pinch of Italian seasoning, and 1/4 cup grated Parmesan or Romano cheese

Method
Heat oven to 375 degrees Fahrenheit. Drizzle 2 tablespoons of vegetable oil on a
rimmed baking sheet

Rinse the fish with cold water and pat dry. Dust lightly with seasoned flour, float in
the egg wash, coating completely, then press into the seasoned bread crumbs on one
side, flip and press the breadcrumbs into the other side, make sure it is completely
coated.

Place the fish on the baking sheet and then flip over so both sides have some of the
oil.

Bake 9 to 11 minutes, flipping half way through the cooking time

Serve Panko baked fish fillet hot with your favorite Roasted vegetable