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Panko Crusted Fish with Dill and Cream Cheese Sauce

Panko Crusted Fish with Dill and Cream Cheese Sauce

We are being seriously spoiled with my mom’s cooking these days. She came to visit her first granddaughter and every time the little one takes a nap, I find my mom in the kitchen cooking up a storm, needless to say that every meal turns into a feast. She made us this dish using barramundi fish but she said any white flesh firm fish could be substituted.

  • 4 8 oz. fish fillets
  • ½ cup flour
  • 1 egg, beaten
  • 1 ½ cup panko bread crumbs
  • Salt and pepper
  • Oil for the pan
  • Lemon slices
Wash the fish fillets and dry with paper towels, salt and pepper the fillets, set aside. Put flour, egg and panko bread crumbs in separate plates. Dredge the fish in flour first, then in the egg and finally in the bread crumbs. Heat oil in a pan, pan fry the fillets until cooked, serve with lemon slices and the dill and cream cheese sauce.

Dill and Cream Cheese Sauce

  • 4 oz. cream cheese
  • ¼ cup chopped dill
  • 1 tbsp capers
  • 2 tbsp red wine vinegar
  • 1 tbsp sour cream
Mix all the ingredients in the bowl of a small food processor or in a bowl using an immersion blender. This sauce can be made ahead of time as it keeps well refrigerated for up to three days.

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