Crispy Baked Alaska Pollock (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 skinless & boneless Alaska pollock fillets
02 -
Sea salt and cracked pepper to taste
03 -
1/2 cup all purpose flour
04 -
1 egg, beaten
05 -
1 cup panko breadcrumbs
06 -
2 tablespoons freshly grated Parmesan cheese
07 -
1 teaspoon Italian herbs
08 -
1 medium lemon, zested and cut into wedges for serving
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 -
Arrange three shallow trays or pie plates: one with flour, one with beaten egg, and one with panko breadcrumbs. Mix the grated Parmesan, lemon zest, and Italian seasoning into the breadcrumbs.
03 -
Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
04 -
Dredge each fillet first in flour, then dip in beaten egg, and finally coat thoroughly with the seasoned breadcrumb mixture. Place the breaded fillets on the prepared baking sheet.
05 -
Transfer the baking sheet to the preheated oven and bake for 8-12 minutes, or until the internal temperature reaches 145°F (63°C) and the coating is golden and crispy.
06 -
Remove from the oven and serve immediately with lemon wedges for squeezing over the fish.
# Notes:
01 -
If Alaska pollock is unavailable, substitute with cod or haddock, adjusting cooking times as these fillets are typically thicker.
02 -
While regular breadcrumbs can be used, panko provides superior crunchiness for this preparation.
03 -
Romano cheese can be substituted for Parmesan if preferred.