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Panko Crumbed Snapper Filet

Panko bread crumbs originated in Japan and are still unique. Japanese panko makers have machines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards. The structure creates little air pockets to help keep it crispy …only use authentic Japanese panko breadcrumbs, don’t substitute.


(per serving)

  • 8 ounces (225 grams) of fresh snapper filet, skinned and boned

  • 1/2 a cup of flour

  • 2 eggs, scrambled with a quarter cup of milk, in a low bowl.

  • 1 cup of panko bread crumbs

  • 1/4 cup of olive oil

Arrange three plates on the counter. Spread one half cup of flour over the first plate, on the second two scrambled eggs, on the third about one cup of Panko bread crumbs.

The fish is first rinsed, dried, then coated in flour from the first plate. The excess flour is shaken off and the floured filet is submerged in the dish of scrambled egg. The egg coated filet is then placed into a dish of Panko bread crumbs and thoroughly coated all over with crumbs.


Pour about a quarter inch of oil in a medium saute’ pan and heat the oil until quite hot. Carefully place the crumbed filet into the hot oil using tongs or a fork. Turn down the heat to medium during the rest of the cooking time. Turn over and continue cooking until the second side is browned and the filet barley cooked.

The ideal is to have the crumbs on both sides browned at the same time the filet is 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 centre.

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