Crowd-Pleasing Panko-Crusted Cajun White Fish

When you’re trying to eat a little healthier and add fish to your diet, you don’t have to be stuck with bland flavors. It’s 2020, we know this by now, I hope. So let me tell you about this awesome white fish recipe I found this week!

We’re checking out Baked Panko-Crusted Fillets by The Spruce Eats. You can find the recipe right -> here.

Image by The Spruce Eats featuring the baked fish
Image courtesy of The Spruce Eats. Click for the Recipe!

This week’s review is extra fun, because I’ll have two options to present for you guys! While you know I spend my weekends in the city with my boyfriend, back home in the suburbs, my dad is cooking as well. Recently we’ve been exchanging recipes we find online and in cookbooks. This week we decided to make the same dinners and compare our notes.

As many will tell you, nothing brings people together quite like food does.

Well, let’s start with the fish.

This recipe does not specify what kind of fish you should be using, but does recommend a few varieties, which is awesome! I love being able to choose what I use, but with enough guidance so the overall flavor is not altered. In this case, you want to use a mild fish fillet. Diana of The Spruce Eats recommended the following: haddock, catfish, tilapia, pollock, cod, flounder. I ended up using white fish fillet, which is a fish that falls right into the family of the recommended fish types for this dish. Tilapia is a cheaper fish, but doesn’t always mean it’s better. If I had to choose between the two, I’d just go with white fish.

One of the main reasons I’m really raving over this recipe is that it ticks off all of my requirements for a great recipe I can see myself making again!

It’s quick to make, it’s tasty, and it actually doesn’t break the bank.

Prepping the dish doesn’t take more than 15 minutes once you have everything setup. When it comes to breading and coating any kind of fish or meat, you want to have a station setup, so you don’t end up having to rinse your hand off constantly.

When it comes to actually cooking the fish, it should take you about 16-20 minutes at 425 F. For me, it took a full 20 minutes for the panko to turn golden brown, and for the fish to flake nicely when pierced with a fork. Absolutely delightful! You know it’s an awesome success when I’m in the kitchen doing a happy dance!

What To Serve With White Fish?

Let me tell you, that is always the toughest part for me. I often bust into the kitchen and ask my dad. “What the heck do I serve with this?”

This week we actually decided to go in different directions. I like to keep things as healthy as possible, while not sacrificing flavor, so I choose Brussels sprouts. My dad decided to roast fries, using russet potatoes, which are my favorite potatoes to use for roasting.

Papa Grey’s Result

Along with the roasted fries, my dad made this own sauce to compliment the fish. It was a combination of mayo, hot sauce, and a touch of cajun seasoning. According to him it was a little heavy, but it did suit his side. It just wouldn’t go too well with mine. My mom really enjoyed this recipe as well, and gave my dad’s take on this a solid 5/5. Nice!

On our end, I didn’t make my own sauce, but ended up buying a tartar sauce from Whole Foods. I thought about using a cajun roulade, but having used it in the past, it would have been way too much spice for the flavor combination that we already had on the plate.

While the fish cooked, I roasted Brussels sprouts in a pan over medium-high heat, so they could char a little bit. I didn’t put in any oil, but I did add an herb butter that I whipped up together with the last tablespoon of butter I had. I tossed in some Italian seasoning and it gave the sprouts a little bit more flavor aside from just salt and pepper.

The flavors on the plate worked so well together. Nothing was overpowered and I just ended up grinning while I ate. One of my main concerns when baking fish with any kind of coating on it, is that it’s going to turn out mushy and the topping will peel off without any effort. None of that happened. If you’re not already heading to the grocery store to get the needed ingredients to make this, I suggest you do. This will become one of your new favorite weeknight recipes that your entire family will enjoy!

Grey’s Grade: 5/5

I’m not even hesitating to give this recipe a perfect grade. The Spruce Eats, thank you for sharing this recipe and making our weekend meal an absolute treat. If you’re a fan of fish and want to explore outside of salmon, white fish will not disappoint. You can do so much to it, and in this case, you can dress it up wonderfully to enjoy a very satisfying meal.

As always, I wish you all happy nomming!

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