The original procedure for making panko breaded fish involves laying out three plates, one with flour, next plate scrambled egg, and finally a plate of panko. You coat the seafood in flour, then egg, and finally panko bread crumbs before shallow frying in oil. Followed by a fairly big cleanup.
One day I was in a hurry, or lazy (probably both) and I just wanted some panko fish for a burrito. I did not want to take the time the traditional method involves.
I smeared some mayonnaise on one side of a snapper filet. Next I put panko bread crumbs on a piece of baking paper and placed the mayo side of the fish onto the panko crumbs, where they all stuck.
Next pour 1/4” (6 to 7mm) of oil into a saute’ pan and let the oil heat up. Lay the breaded side of the fish into the hot oil and watch carefully as it cooks. Adjust the heat as necessary to avoid burning the crumbs before you are ready. You are looking for a rich, dark brown crumb on he bottom at the same time the edges of the up side start to turn opaque, indicating the fish is about 90% cooked.
Remember, there are still about 4 minutes cooking time left while the MOMENTUM of the steam and heat finish the cooking process through to the center.
Place the cooked fish on serving plate, crumbed side up. Garnish with a lemon wedge, chopped parsley and serve. View this recipe here.
What’s better? Primarily - the fish is allowed to be the star, however there is the matter of simplified prep and cleanup (not to mention less fried crumbs in your diet).