Introduction
Panko-Crusted Fish with Lemon Dill Sauce is a tasty and easy dish that will impress your family and friends. The crispy breading on the fish gives it a delightful crunch, while the creamy lemon dill sauce adds a fresh, zesty punch. Perfect for weeknight dinners or casual gatherings, this recipe is sure to become a go-to favorite in your home!
Why make this recipe
This recipe is not only simple to prepare, but it’s also delicious! The combination of flavors makes it a hit with both kids and adults. It’s a great way to enjoy fish without the fuss, and it can be made in under 30 minutes. Plus, you can feel good about serving a healthy meal!
How to make Panko-Crusted Fish with Lemon Dill Sauce
Making Panko-Crusted Fish with Lemon Dill Sauce is easy. All you need are a few simple ingredients and some quick steps. Follow along and soon you’ll be enjoying this delightful dish!
Ingredients :
4 fish fillets (cod, haddock, or tilapia), 1 cup all-purpose flour, 2 large eggs, beaten, 2 cups panko breadcrumbs, 1/4 cup grated Parmesan cheese (optional), 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup vegetable oil (or as needed for frying), 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp fresh dill, chopped (or 1 tsp dried dill), 1/2 tsp garlic powder, Salt and black pepper, to taste
Directions :
1. Prepare the Fish: Pat the fish fillets dry and season with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper. Coat each fillet in flour, dip in the egg, and then press into the panko mixture. 2. Cook the Fish: Heat oil in a large skillet over medium-high heat. Add breaded fillets and cook for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels. 3. Make the Lemon Dill Sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, dill, garlic powder, salt, and pepper. Adjust seasoning to taste and refrigerate. 4. Serve: Plate the fish and drizzle with sauce or serve sauce on the side. Garnish with dill and lemon wedges.
How to serve Panko-Crusted Fish with Lemon Dill Sauce
Serve the Panko-Crusted Fish warm, drizzled with the tangy lemon dill sauce. It goes well with a light salad, steamed vegetables, or some roasted potatoes. For a heartier meal, pair it with rice pilaf or a crusty baguette.
How to store Panko-Crusted Fish with Lemon Dill Sauce
To store leftovers, keep the cooked fish and sauce separate. Place the fish in an airtight container in the fridge for up to 2 days. The sauce can also be stored in a sealed container. Reheat the fish in the oven or skillet to maintain its crispiness.
Tips to make Panko-Crusted Fish with Lemon Dill Sauce
- Make sure the oil is hot enough before frying the fish to get that perfect crispy texture.
- For extra crunch, try toasting the panko breadcrumbs in a dry skillet before using them.
- Feel free to adjust the seasoning in the sauce to match your taste.
Variation (if any)
You can try this recipe with different types of fish, such as salmon or trout. For a twist, add some spices to the panko mixture, like cayenne or Italian herbs, for added flavor!
FAQs
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Can I bake the fish instead of frying it? Yes! You can bake the breaded fish at 400°F (200°C) for about 15-20 minutes until cooked through.
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What can I use instead of fresh dill? If you don’t have fresh dill, dried dill works fine. Just use about one teaspoon of dried dill instead.
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Can I freeze the cooked fish? While it’s best fresh, you can freeze the cooked fish for up to 2 months. Reheat from frozen, but expect some loss of crispiness.