Panko-Crusted Fish with Lemon Dill Sauce

 

 

 

 

Ingredients

For the Fish:

4 fish fillets (cod, haddock, or tilapia work well)
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)
For the Lemon Dill Sauce:

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

Instructions

1. Prepare the Fish:

Pat the fish fillets dry with paper towels. Season lightly with salt and pepper on both sides.

Set up a breading station with three shallow bowls:

Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Panko breadcrumbs mixed with Parmesan cheese (if using), garlic powder, paprika, salt, and pepper.
Coat each fillet in flour, then dip into the egg mixture, and finally press into the panko mixture to coat evenly.

2. Cook the Fish:

Heat vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (about 350°F/175°C), add the breaded fillets to the pan, working in batches to avoid crowding.
Cook for 3–4 minutes per side, or until the crust is golden brown and the fish is cooked through (internal temperature of 145°F/63°C).
Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
3. Make the Lemon Dill Sauce:

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, dill, garlic powder, salt, and pepper.
Adjust seasoning to taste and refrigerate until ready to serve.
4. Serve:

Plate the crispy fish fillets and drizzle with the lemon dill sauce, or serve the sauce on the side for dipping.
Garnish with extra dill and lemon wedges.
Serving Suggestions:
Pair with a light salad, steamed vegetables, or roasted potatoes.
Serve with rice pilaf or a crusty baguette for a hearty meal.
Pro Tips:
For extra crispy fish, toast the panko breadcrumbs in a dry skillet before breading the fillets.
Use fresh dill for the best flavor in the sauce.
This recipe can also be baked at 400°F (200°C) for 15–20 minutes or air-fried at 375°F (190°C) for 10–12 minutes.
Enjoy this Panko-Crusted Fish with Lemon Dill Sauce—a dish that’s as impressive as it is easy to make!