Looking for an easy dinner idea? Try Patti Jagodzinski’s Lemon Pepper Panko Crusted Fist recipe. Serve with tartar and lemon slices as Patti suggests or turn this into a scrumptious fish sandwich. Potato flakes and Parmesan are added to lemon Panko crumbs create a lovely crunch for the delicious fish. Super easy and very tasty! 


     •4-6 medium haddock filets, cod filets, or other firm white fish

     •1 large egg, beaten

     •1Tbsp water

     •1 c. lemon pepper Panko crumbs

     •1/4 c. instant potato flakes, dry

     •1/4 c. Parmesan cheese, grated

     •Olive oil for frying, 1/4-inch depth

     •Enough flour for dredging fish filets

     •Salt and pepper, to  taste


1.) Place flour in a plastic bag, add salt and pepper to your liking (about a 1/2 tsp. each).

2.) Add fish filets in egg mixture and then roll in Panko crumbs mixture.

3.) Mix egg with water in a dish.

4.) Add Panko crumbs, potato flakes and Parmesan cheese to a separate dish.

5.) Roll fish filets in egg mixture and then roll in Panko crumbs mixture. 

6.) Repeat back into egg mixture and then into Panko crumbs once more.

7.) Put olive oil in a fry pan and heat on medium high.

8.) Fry fish on each side for about 3 minutes or until fish are a nice golden brown and crunch. 

9.) Remove to a plate and serve with tartar sauce and lemon wedges. 

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