Description
Panko-Crusted Fish with Lemon Dill Sauce
Crispy, panko-crusted fish fillets paired with a bright and flavorful lemon dill sauce make this recipe a family favorite. Simple to make and packed with flavor, this dish is perfect for seafood lovers!
Ingredients:
For the Fish: 4 fish fillets (cod, haddock, or tilapia), 1 cup flour, 2 large eggs (beaten), 2 cups panko breadcrumbs, garlic powder, paprika, salt, black pepper, 1/4 cup vegetable oil.
For the Lemon Dill Sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp fresh dill, garlic powder, salt, pepper.
Instructions:
Coat the fillets in flour, then egg, and finally press into panko breadcrumbs.
Heat the oil in a skillet and fry the fish fillets until golden and crispy.
Make the lemon dill sauce by mixing mayo, sour cream, lemon juice, zest, and dill.
Serve the fish with the sauce drizzled on top or as a dipping sauce.
Hashtags: #FishAndDillSauce
#CrispyPerfection
#EasySeafoodMeals
Step-by-Step Guide
1. Prepare Your Stations: Set up three shallow dishes. In the first, combine 1 cup of flour with 1 tsp each of garlic powder, paprika, salt, and pepper. In the second, beat two large eggs. In the third, place 2 cups of panko breadcrumbs.
2. Dredge the Fish: Pat 4 fish fillets (6-8 oz each) completely dry with paper towels. Dredge each fillet first in the seasoned flour, shaking off excess. Next, dip it into the beaten egg, letting excess drip off. Finally, press firmly into the panko, ensuring an even, generous coating on all sides.
3. Pan-Fry to Perfection: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the fillets. Do not overcrowd; cook in batches if needed. Fry for 3-4 minutes per side, or until the crust is deep golden brown and the fish flakes easily with a fork.
4. Make the Sauce: While the fish cooks, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp finely chopped fresh dill, and a pinch of garlic powder, salt, and pepper in a small bowl. Whisk until smooth.
5. Serve Immediately: Transfer the cooked fish to a wire rack or paper towel-lined plate to drain briefly. Serve hot with the lemon dill sauce.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a light meal, serve it over a crisp green salad or with steamed asparagus and roasted cherry tomatoes. For a heartier plate, classic choices like garlic mashed potatoes, rice pilaf, or crispy roasted potatoes are excellent. A simple lemon wedge on the side adds an extra burst of freshness.
How-to Summary
Create a crispy panko crust by coating dry fish fillets in seasoned flour, beaten egg, then panko breadcrumbs. Pan-fry in hot oil for 3-4 minutes per side until golden and cooked through. Simultaneously, whisk together mayonnaise, sour cream, lemon juice, zest, and fresh dill to make a creamy, tangy sauce for dipping or drizzling.
Frequently Asked Questions
Can I bake the fish instead of frying? Yes. Place breaded fillets on a greased, parchment-lined baking sheet. Lightly spray with oil and bake at 425°F (220°C) for 12-15 minutes, flipping halfway, until crispy and cooked through.
What’s the best fish to use? Firm, mild white fish like cod, haddock, or halibut work best. Thinner fillets like tilapia or sole are also great but require slightly less cooking time.
Can I make the sauce ahead of time? Absolutely. The lemon dill sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator. The flavors meld and improve over time.
How do I keep the breading from falling off? The key steps are thoroughly drying the fish before dredging and pressing firmly when applying the panko. Letting the breaded fillets rest for 5-10 minutes before frying can also help the coating adhere.
Is there a substitute for sour cream in the sauce? Greek yogurt is a perfect 1:1 substitute for sour cream, offering a similar tangy flavor and creamy texture.
Common Mistakes to Avoid
Avoid using wet fish; pat it completely dry to ensure the coating sticks. Do not overcrowd the skillet, as this lowers the oil temperature and leads to soggy, greasy breading. Resist the urge to move the fillets constantly while frying; let them develop a sear before flipping. Finally, do not skip seasoning the flour, as this builds the foundational flavor in the crust.
Conclusion
This Panko-Crusted Fish with Lemon Dill Sauce is a testament to how simple ingredients can create an extraordinary meal. The contrast between the hot, crispy exterior and the tender, flaky fish, complemented by the cool, herby sauce, is truly irresistible. With this reliable recipe and its helpful tips, you can confidently prepare a restaurant-quality seafood dinner any night of the week.
