Whether you like fish or not, you’ll love this recipe. This is somewhat of a non-fried version of my white fish 101. To keep it interesting, we fry the panko to give it a little bite, a name that’s actually a linguistic mashup itself: “pan” comes from the Portuguese word for bread, brought to Japan by missionaries back in 1543, fused with the native Japanese “ko,” meaning powder.
Also below, I’ve shared my personal tartar sauce recipe, definitely a must, in my opinion. Fun fact, despite the name, it has nothing to do with actual Tartars; it’s named after steak tartare, which it traditionally accompanied in 19th-century France.
(Experiment 169) Baked fish
Ingredients
Tartar sauce
- 1/2 cup mayonnaise
- 1 tsp minced capper
- 1/2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 dill pickle chopped finely
- Optional Dash of dijon mustard/pinch of dill
Fish
- 500 g white fish haddock is a great choice
- 1 1/2 cup panko
- 1 minced garlic clove
- 2 beaten eggs
Instructions
- For the sauce, Just mix everything together! Quantity are approximative, so you will have to wing it 😉
- In a pan over medium heat, add oil (1-2 tbsp) then add the garlic and the panko. Cook for 3 minutes while stirring frequently, if you do not it will toast. Transfer in a bowl immediately.
- Cut the fish in slices about 1/2″ wide. Season with salt/pepper, dip in the flour, then in the eggs, and finally in the toasted panko. Cook in the oven at 400F for 20 minutes.
- Take them out of the oven then carefully turn them over add a bit of salt over them, cook for another 10 minutes.
