Panko Crusted Snapper
Prep Time
Cooking Mode
2 Tbsp. vegetable oil
⅓ cup cornstarch
2 large eggs beaten with cold water
1 ¼ cups panko (see Note)
1 tsp. Cajun spice or seasoning salt, or to taste
1 ½lb snapper fillets, cut into 8 portions and thoroughly patted dry
2 Tbsp. vegetable oil
⅓ cup cornstarch
2 large eggs beaten with cold water
1 ¼ cups panko (see Note)
1 tsp. Cajun spice or seasoning salt, or to taste
1 ½lb snapper fillets, cut into 8 portions and thoroughly patted dry
1Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Brush the paper with the oil. Place the cornstarch and egg mixture in separate, shallow bowls. Combine panko and Cajun spice or seasoning salt in a third shallow bowl.
2Coat a piece of fish in cornstarch, and then thoroughly coat with the egg mixture. Next, coat the fish in panko, gently pressing it on to help it adhere, and set on the baking sheet. Repeat with remaining fish. Bake the snapper 6 minutes, and then carefully flip each piece over. Bake 6 minutes more, or until just cooked through. Plate the fish and serve, if desired, with tartar sauce and lemon slices.
Tips
1
Serve the fish with a couple of side dishes you create from recipes in our website recipe collection, such as [Asian Vegetable Slaw](/recipes/recipe-1325), and [Green Beans with Bell Peppers and Water Chestnuts](/recipes/recipe-1411). *Note:* Panko is sold in boxes or bags in the Asian foods aisle.
Disclaimer
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Personal Note
Personal Note