Panko bread crumbs update a fish dish


April 18, 2007|By Bill Daley | Bill Daley,Chicago Tribune

Just because a dish is considered classic doesn't mean it never can change. Take this recipe for pan-fried fish. My mother used to make it with store-bought bread crumbs and haddock, but she switched to flounder when haddock grew scarce. Now my daughter enjoys it made with petrale sole from California and Japanese panko bread crumbs.

I love the subtle changes this dish has undergone over the years. It's a tasty reminder of how a dish can be adapted to evolving tastes and market forces without losing its flavorful essence.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.

Panko-Fried Fish

Serves 4 -- Total time: 20 minutes

1 pound fish fillets

1 teaspoon each: salt, freshly ground pepper

1/2 cup flour

2 eggs, beaten

1 1/2 cups panko or regular bread crumbs

3 tablespoons olive oil

lemon wedges, tartar sauce (optional)

Season fish with the salt and pepper. Place flour, beaten eggs and bread crumbs in separate shallow containers. Heat oil in a large skillet over medium-high heat.

Dip each fillet in the following order: flour, beaten eggs and bread crumbs. Add fillets to skillet. (Do not overcrowd.) Cook, turning once, until fillets are cooked through and golden brown, about 4 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.

Per serving: 359 calories, 15 grams fat, 3 grams saturated fat, 171 milligrams cholesterol, 25 grams carbohydrate, 29 grams protein, 941 milligrams sodium, 2 grams fiber


Panko-Fried Fish

Mashed potatoes


Chocolate cake

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.