OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it.
"Enjoyed it very much! My 18 month old daughter loved it too. I don't use non stick cookware so I needed to move the filets just slightly every so often to keep them from sticking but it worked just fine. Also, I purchased 2 3.5 ounce boxes of planko but found that one box would have been pleanty. This will definatly be at our dinner table again. "
1Heat oil in large non-stick skillet over med. heat.
2Combine mayo and mustard in small dish ( if not using Dijonnaise).
3Combine next 4 ingred. on a plate and mix well.
4Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
5Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
6Serve with lemon wedges.
| 20 min | 10 min prep |
You can also use reg. breadcrumbs. for more flavor add dried parsley and dried dill. Bake in a 400-degree oven for 15 minutes on a foil-lined pan for lighter fare.
mariaip 1y agoEasy to make. The family loves it!
shannon321 1y agoOMG, So delicious! Will be making this again
missdanabee 1y agoOk... Def need to add 'flouring' to the directions before coating with mustard.
mogriff1 2y ago
susiib 2y agoExcellent.
Fireguy830 2y agoLove this recipe. My wife asks for it on a regular basis. Very tasty and easy to put together. Thanks!
kcrooks 2y ago
AESG 2y agoI mixed an egg with the mustard sauce and the crumbs stuck fine, but I could not taste the mustard.
mogriff1 2y agoVery flavorful! Hubby and I enjoyed it!
tresstylez 2y agowhoa! very nice flavor!! I might need to agree with another poster who said a small amount of flour is necessary. dry-wet-dry! I added egg to the dijonaisse and cooked in olive oil and butter and it turned out excellent. cook until CRISP!!