Cindy’s “Panko Crusted Fish Fillets”

Panko Crusted Fish Fillets in the Air Fryer

Ingredients

1/2 cup Japanese panko bread crumbs

2 tablespoons lemon juice

2 teaspoons Badia Complete Seasoning

Yields two servings

Cook time approximately 15 minutes

Directions:

1. Preheat Air Fryer to 380 degrees.

2. In a medium bowl dip fish fillets in lemon juice, remove allowing excess lemon juice to drip off fillet, sprinkle both sides of fillet with Badia Complete Seasoning.

3. In another medium bowl coat fillets in panko bread crumbs, coating both sides of fillet.

4. Place fillets in a 380 degree Air Fryer, coating fillets with cooking spray for a crispy crust. Cook time will be dependent on the thickness of the fillet. Typically, 15 minutes for a 2 inch thick fillet; Flip half-way through cook time or as prompt by Air Fryer, coating the other side with cooking spray.

5. Allow to rest 2-3 minutes before removing fillets from Air Fryer.

Serve with Lemon Caper Sauce, if desired.

Cindy’s “Lemon Caper Sauce”

Lemon Caper Sauce

Ingredients:

1  tablespoon capers

1 tsp butter

2 lemons, juiced

dash of salt and pepper

3 tablespoons cold butter

Yields two servings

Directions:

1. Press capers in a small bowl with a fork.

2. Melt 1 tsp butter in a skillet over medium-high heat until the butter foams; saute capers, about 15-20 seconds. Add lemon juice, bring to a simmer, stirring frequently, until the liquid is reduced by 1/3, approximately 2-3 minutes. Season with salt and pepper. Remove from heat.

3. Stir cold butter into lemon mixture, stirring constantly until butter is melted and thick.

4. Serve atop 2 panko crusted fish fillet

BAKED MAYO PARMESAN FISH

Ingredients:

(4) fish fillets (from Captain Rob) 1/2 inch thick

Fish Rub

(1) cup of Dukes Mayonnaise

(1) cup of Freshly-grated or coarsely-grated Parmesan

(1) T Garlic Powder 

Coarse ground black pepper to taste

Directions

1. Lay fish out on the cutting board, rub on both sides with Fish Rub (favorite brand) and let fish to come to room temperature while you preheat oven to 400F/200C.

2. In a small bowl or glass measuring cup combine the mayo, coarsely grated Parmesan, and garlic powder. The mixture will be stiff, try to get it combined well.

3. Keeping the fish on the cutting board, use a rubber scraper to spread that mixture in an even layer on the top of each piece of fish. 

4. Carefully transfer fish to the baking dish, use the smallest dish you have that fits all the pieces. Season with some fresh-ground black pepper to taste over the topping on the fish. Bake fish in the upper half of the oven for about 12 minutes, or until the fish is starting to get firm when you press on the side with a fork (thicker pieces will take longer to bake).

5. Switch your oven to BROIL and brown the topping for 3-4 minutes. (watch it carefully) Serve hot.