Panko Crusted Fish Bites with Dill-icious Dipping Sauce Recipes

Oven-fried Yumminess!

Though it is easy to batter and deep fry fish, it isn’t the healthiest of options.

This recipe for an oven-fried version has the same satisfying crunch from the coating that battered and fried fish has, but without the guilt of the grease. Panko, or Japanese breadcrumbs, are the secret to this success, and they can easily be found in most grocery stores in either the Asian food section or with the other breading options.

This recipe is delicious and simple—a great way to enjoy whatever you have as a catch of the day!

As featured in the November 2011 issue of Coastal Angler Magazine.

Print

Panko Crusted Fish Bites with Dill-icious Dipping Sauce

See more about Edamam on

This oven-fried fish gets its crunchiness from the panko coating

Ingredients

For fish:

½ cup flour

½ tsp ground red pepper

½ tsp salt

½ cup buttermilk

1 cup panko crumbs

2 pounds fish fillets of choice, cut into 3-inch cubes

For sauce:

½ cup mayonnaise

1 tsp dry dill

1 clove garlic, pressed

½ tsp ground red pepper

1 tbsp minced fresh parsley

1 green onion, minced

Directions

Preheat oven to 400°F.

Place an oven-safe cooling rack on a baking pan and spray with nonstick cooking spray.

Combine the flour, pepper and salt, and dredge the fish pieces in this to coat. Shake off excess flour, dip in the buttermilk, then dip in the panko breadcrumbs. Place fish on the cooling rack and repeat with the remaining pieces of fish.

Bake until golden, about 12 minutes.

Combine the sauce ingredients and whisk together. Serve as a dipping sauce with the cooked fish.