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Topless Panko

A quick and simple alternative for Panko crumbed fish, which results in a lighter meal with HALF the crumbs and HALF the mess. Still use authentic Japanese Panko breadcrumbs, don’t substitute.

(per serving)

  • 6 ounces (180 grams) of fresh filet, skinned and boned

  • 1/4 Cup Mayonnaise or Yoghurt

  • 1 cup of panko bread crumbs

  • 1/4 cup of cooking  oil


The fish is first rinsed, dried, then the top side ONLY is coated with the mayonnaise or yoghurt. Now the  Panko bread crumbs are evenly sprinkled on top of the mayo or yoghurt until evenly coated.

Pour about a quarter inch of oil in a 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. Keep an eye on the browning process, the ideal is to have the crumbs browned at the same time the filet is 90% cooked.
Remember, after you reach  90% there are still about 4 minutes cooking time left while the MOMENTUM of the heat continue and finish the cooking process through to the centre.

Remove the fish and invert on the serving plate and garnish while the FINAL FOUR minutes are letting the fish finish cooking

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