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Panko
Pan Fried
Walleye |
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https://www.leaf.tv/articles/how-to-pan-fry-fish-fillets-with-panko-bread-crumbs/ |
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(requires 15 min
to 2 hour
refrigeration
before frying) |
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Ingredients |
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1 cup milk |
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8 4-oz walleye
fillets |
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Vegetable oil |
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2 cups flous |
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2 cups panko
bread crumbs |
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salt and pepper
to taste |
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Directions |
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1. |
Set out 4 plates
for dipping. |
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2. |
Place fish on
first plate,
flour in second
plate, milk in
third plate
(high sides),
panko crumbs in
forth plate. |
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3. |
Season walleye
with salt and
pepper. |
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4. |
Dredge walleye
in flour, both
sides. Shake off
excess. |
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5. |
Dip walleye into
milk. |
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6. |
Dredge walleye
in panko bread
crumbs. |
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7. |
Refrigerate
coated fillets
for at least 15
minutes, or up
to two hours if
preparing ahead
of time. |
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8. |
Preheat oven to
200 degrees.
Line a baking
sheets with
parchment paper
and place in
oven. |
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9. |
Pour 1/4 inch
oil into skillet
and heat to
med-hot. For
light-grease-free
results, the
frying
temperature of
the oil should
be in the range
of 380 to 400
degrees F. |
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10. |
Place fillets
into skillet a
few at a time.
Turn when
underside is
golden. |
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11. |
Place fried
fillets on sheet
pan in oven to
keep warm. Allow
time for the
skillet to
return to its
previous
temperature and
repeat the
frying process.
Add a little
more oil if
necessary. |
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12. |
If there are too
many fillets to
make a single
layer on your
warmed sheet
pan, use a
second pan
rather than
stack the
fillets. |
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13. |
Serve
immediately. |
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NOTE Use oils
suited to
high-temperature
cooking such as
canola oil or
peanut oil.
Olive oil is not
a good choice,
due to its low
smoke point. |
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