Golden Parmesan Herb Crusted Fish Recipe

I’ve been messing around in the kitchen lately and decided to whip up a crunchy herb-crusted fish that mixes panko, Parmesan, fresh basil and parsley with a squeeze of lemon for that extra kick, and even though I kinda screwed up the egg dip the first time, it turned out to be one of those unexpectedly awesome meals you just have to try.

I love making my Golden Parmesan Herb Crusted Fish. The crisp coating of lightly beaten egg and panko mixed with Parmesan, parsley, basil, oregano and garlic powder offer great flavor and nutritional benefits.

I like using olive oil and a squeeze of lemon juice to finish the dish.

Ingredients

• Fish Fillets: Lean protein source with essential omega nutrients; helps keep you healthy.
• Egg: Provides quality protein and essential vitamins; helps bind ingredients togther.
• Parmesan Cheese: Adds flavorful saltiness and calcium, enhancing taste while strengthening bones.
• Panko Breadcrumbs: Offers a crunchy texture and extra carbohydrates without making it too heavy.
• Olive Oil: Healthy fat that aids cooking and boosts rich, vibrant flavors in the dish.
• Lemon Juice: Gives a tangy, refreshing kick that brightens all the other flavors.
• Fresh Herbs: Parsley, basil, and oregano contribute aromatic hints, abundant vitamins, and extra freshness.

Ingredient Quantities

• 4 fish fillets (about 6 oz each of cod, tilapia, or your preferred white fish)
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1/2 lemon

How to Make this

1. Start by patting the fish fillets dry with a paper towel and season them lightly with salt and pepper on both sides.

2. In one shallow dish, put 1/2 cup of all-purpose flour.

3. In a second bowl, lightly beat the egg with the juice of 1/2 lemon.

4. In a third dish, mix together 1/2 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan cheese, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, 1 tsp dried oregano, and 1/2 tsp garlic powder.

5. Dredge each fillet in the flour first, ensuring a thin coat, then dip it in the beaten egg mixture, making sure it’s fully coated.

6. Press the fillets into the breadcrumb and herb mix, so the coating sticks well on all sides.

7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot.

8. Carefully place the coated fillets in the skillet and cook for about 3-4 minutes on each side until they are golden and crispy.

9. Once they are nicely browned, check if the fish flakes easily with a fork to ensure its done.

10. Serve immediately and enjoy your crunchy, herb crusted fish with a little extra squeeze of lemon if you like.

Equipment Needed

1. Paper towels – for drying the fish fillets
2. Shallow dish – to hold the all-purpose flour
3. Mixing bowl – for beating the egg with lemon juice
4. Another shallow dish – for combining the panko breadcrumbs, Parmesan, and herbs
5. Knife and cutting board – to chop the fresh parsley and basil
6. Measuring cups and spoons – to accurately measure the flour, breadcrumbs, cheese, and spices
7. Large skillet – for cooking the coated fillets in olive oil
8. Spatula or tongs – to carefully flip the fish fillets in the pan

FAQ

• Q: What type of fish should I use?
  A: Cod, tilapia or any mild white fish works well. If you only have one on hand its fine, just make sure its fresh.
• Q: Can I use regular breadcrumbs instead of panko?
  A: Sure, but panko gives a lighter, crunchier texture. Regular breadcrumbs will work but might not be as crispy.
• Q: How do I know when the fish is done?
  A: The fish is done when its firm and flakes easily with a fork. Usually, 3 to 4 minutes per side over medium heat is good depending on the thickness.
• Q: Can I substitute dried herbs for the fresh ones?
  A: Yes, you can use dried herbs, just remember to use less of them since the flavor is more concentrated compared to fresh herbs.
• Q: Do I need to marinate the fish in lemon juice before cooking?
  A: The recipe calls for adding lemon juice at the end, but if you want extra tang its okay to marinate the fish briefly. Just dont marinate too long or it might start to “cook” the fish.

Golden Parmesan Herb Crusted Fish Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can use cornstarch mixed with a tiny bit of gluten-free flour to help get that crisp coating.
• You can swap out the panko breadcrumbs for crushed saltines or even seasoned breadcrumbs if that’s what you have on hand.
• If Parmesan cheese is running low then a tangy Pecorino Romano is a fine substitute for an extra punch of flavor.
• Instead of olive oil, try using avocado oil or a light vegetable oil which will still help achieve a nice golden crust.

Pro Tips

Here’s a simple rundown of how to make your crunchy, herb crusted fish, along with a few pro tips to up your game.

First, pat your fish fillets dry with a paper towel then season both sides lightly with salt and pepper. Next, set up three shallow dishes: one with 1/2 cup all-purpose flour, another with a beaten large egg mixed with the juice of 1/2 a lemon, and a third dish where you mix together 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tablespoon each of chopped fresh parsley and basil, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder.

Dredge each fish fillet lightly in the flour, then dip it into the egg and lemon mix, making sure its completely coated. Press the fillet into the breadcrumb-herb mix so that the coating sticks well on all sides.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it’s really hot. Carefully add in your fillets and cook them for about 3 to 4 minutes on each side, or until they turn golden brown and are crispy. Check that the fish flakes easily with a fork before taking it off the stove, and finally, serve them up with a fresh squeeze of lemon if you want more tanginess.

Pro Tips:
1. Dry your fish well – a drier surface means the coating won’t slide off so easily.
2. Press the coating on firmly – this little extra step really helps keep that crunch on during frying.
3. Make sure your oil is hot before adding the fish – if it’s not hot enough, the coating can get soggy instead of crispy.