- 1 ¼ pounds fillet of snapper, cod or rock fish
- 2 teaspoons Fuller’s Dill Blend
- 1 teaspoons chipotle powder
- salt to taste
- ½ cup+ Panko crumbs
- 3 tablespoons cooking oil such as soy, sunflower, or canola
- lemon wedges
- fresh dill or parsley sprigs
Rinse fish and pat dry. Cut fillets in desired portions. Remove bones with tweezers or needle nose pliers. Sprinkle salt, Dill Blend and chipotle powder on both sides of the fillets. Put the Panko crumbs in a pie plate and press the fillet into the crumbs, coating both sides evenly.
Heat a stainless steel sauté pan or cast iron skillet on medium high heat; add 1 ½ tablespoons to the pan and swirl to distribute the oil evenly. Cook the fish for 3-4 minutes depending on the thickness of the fillet. Do not crowd the pan (you may have to cook the fish in two batches, which means you’ll need to increase the oil for the second batch.)
Gently flip each fillet then add the addition 1 ½ tablespoon of oil to the side of the pan and tilt the pan to distribute it. Lower the heat slightly and cook for another 3-4 minutes. Both sides of the fish should be a dark golden brown.
Serve immediately with a wedge of fresh lemon and a sprig of fresh dill or parsley. This recipe makes four hearty serving or 5 medium size portions.