Ingredients:
– 4 white fish fillets (such as cod, tilapia, or haddock)
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1/4 cup vegetable oil (for frying)
For the Lemon Dill Sauce:
– 1/2 cup Greek yogurt
– 2 tablespoons mayonnaise
– 1 tablespoon fresh dill, chopped
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Prepare the Fish:
– Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
2. Set Up the Breading Station:
– In one shallow dish, place the flour. In a second dish, whisk together the eggs and Dijon mustard. In a third dish, place the panko breadcrumbs mixed with garlic powder and onion powder.
3. Bread the Fish:
– Dredge each fish fillet in flour, shaking off the excess.
– Dip it into the egg mixture, allowing any excess to drip off.
– Finally, coat the fish in the panko breadcrumbs, pressing gently to adhere.
4. Fry the Fish:
– In a large skillet, heat the vegetable oil over medium heat.
– Once hot, carefully add the breaded fish fillets to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
– Remove the fish from the skillet and place on a paper towel-lined plate to drain any excess oil.
5. Make the Lemon Dill Sauce:
– In a small bowl, combine Greek yogurt, mayonnaise, chopped dill, lemon juice, lemon zest, salt, and pepper. Mix until smooth and well combined.
6. Serve:
– Plate the panko-crusted fish and drizzle with the lemon dill sauce. Serve with lemon wedges on the side.
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
Enjoy this crispy and flavorful Panko-Crusted Fish with a refreshing Lemon Dill Sauce, perfect for a delightful meal!