- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha chili sauce
- salt and pepper to taste
- 2 cups panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 1/2 pounds frozen fish fillets (cod, flounder, tilapia and sole works great)
- 3 tablespoons flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
Put an oven rack near the top of the oven. Preheat oven to 450°F, with a baking sheet inside.
Use a fork to beat the egg together with the mayonnaise, chili sauce, salt and pepper. Mix breadcrumbs and grated Parmesan in a shallow dish and season it with salt and pepper too. Cut cod fillets into 1-inch-thick by 4-inch-long pieces. Pat off extra moisture with paper towels, and toss fish pieces in flour.
Dip fish into the egg mixture and put it on the breadcrumbs. Coat each piece with breadcrumbs. Stack breaded pieces on a plate, repeating until all the fish is breaded.
Remove the hot baking sheet from the oven, pour on the olive oil, and melt the butter, if using. Arrange the fish pieces in a single layer. Bake until just cooked through, flipping halfway through, about 7 minutes per side.
Serve with tartar sauce or favorite dipping sauce. I serve with spicy mayonnaise.
Click here for a printable versions of this recipe from Culinary Collage.