Parmesan Panko Encrusted Fish Recipe
August 29, 2020
By Tommy Thompson
Print Recipe
This parmesan panko crusted fish and tomato basil cream sauce recipe is simple and quick. And if you want to give it a “fish and grits” twist, buy a roll of polenta in the produce department of your local grocery, cut off a few rounds, sauté them along with the fish, and plate with your fish. Firm-fleshed fish like sheepshead, redfish, grouper, tripletail and even lionfish are all excellent choices for this version of fried fish.
Parmesan Crusted Fish Recipe (Serves 4)
Ingredients
4 fillets of fish, skinned and boned Kosher salt and pepper ½ cup all-purpose flour 2 eggs, beaten 1 cup grated Parmesan cheese 1 cup panko breadcrumbs 1 teaspoon granulated garlic Peanut or canola oil, for frying Roll of refrigerated polenta, sliced into 1/2-inch thick rounds, optional Directions
Coat the bottom of a shallow pan with about 1/4 inch of oil and bring to frying temperature, about 350F. Pat the fish fillets dry and season with salt and pepper. Mix panko breadcrumbs, Parmesan cheese and granulated garlic. Dredge fillets in flour, then in egg wash and finally in the breadcrumb/cheese mixture. Fry the fillets, 2 to 4 minutes per side, depending on thickness, and drain on paper towels. Plate the fish with sauce and garnish with the basil. If desired, serve with sliced rounds of warmed polenta.
Tomato Basil Cream Sauce Recipe Ingredients
2 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 ½ cups cherry or grape tomatoes, halved ¾ cup heavy whipping cream 2 tablespoons double strength tomato paste Small handful of basil leaves Directions
Heat oil in a small saucepan over medium heat. Add garlic and cook until soft, not browned. Add tomatoes and cook two minutes. Reduce heat to low then add cream and tomato paste. Simmer for 15 minutes, stirring frequently. Season to taste with salt and pepper. Chop basil and reserve as garnish. FS
Published Florida Sportsman Magazine February 2019
