Crunchy Fish with Lemon Sauce

  • Yield 6 servings

Panko breadcrumbs, a coarser crumb, gives this fish a wonderful crunchy crust -- great new choice of coating. Serve with or without Lemon Sauce.


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


  1. Place fish in a bowl and season with salt, pepper, and 2 tbs of lemon juice. Place breadcrumbs and cornstarch in a plastic bag, then add fish and shake thoroughly to coat.
  2. Heat oil over medium high heat in a large nonstick skillet then add fish. Cook for 4-5 minutes on each side and fish appears flaky in texture.
  3. Remove fish. Melt butter in pan then add chicken broth and remaining 2 tablespoons lemon juice, scraping pan of any bits to add flavor. Add parsley to mixture and heat for 2 minutes before drizzling over prepared fish and serving.




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