Crunchy Fish with Lemon Sauce

This image courtesy of Joseph DeLeo

Panko bread crumbs, a coarser crumb, gives this fish a wonderful crunchy crus—great new choice of coating. Serve with or without Lemon Sauce.

NotesSpicy Advice:

Panko bread crumbs are found with regular bread crumbs at grocery.

Makes6 servings

Cooking Methodpan-frying



Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free


Taste and Texturebuttery, crisp, tart


  • 2 pounds trout or catfish fillets (mild fish)
  • Salt and pepper to taste
  • 4 tablespoons lemon juice, divided
  • 1 cup panko bread crumbs
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup fat-free chicken broth
  • 1 tablespoon chopped parsley


  1. In bowl, season fish with salt and pepper and 2 tablespoons lemon juice. In plastic bag, combine bread crumbs and cornstarch. Add fish; shake to coat fish with mixture, pressing mixture onto fish.

  2. In large nonstick skillet, heat oil over medium high heat, add fish cooking 4-5 minutes on each side or until fish is flaky.

  3. Remove fish to serving plate, add butter to pan. After butter is melted, add chicken broth and remaining 2 tablespoons lemon juice, scraping pan of any bits to add flavor. Add parsley. Heat 2 minutes, serve with fish.


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