Recipe for crispy fish and chips with panko

Name: Recette de fish and Chips croustillant au panko
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Anglaise
Ingredients: 4 pavés de cabillaud (150–180 g chacun); 80 g de farine; 2 œufs; 120 g de chapelure panko; Sel, poivre; Huile de friture (tournesol ou arachide); 800 g à 1 kg de pommes de terre (type Bintje ou Agria); Huile de friture; Sel; Quartiers de citron; Sauce tartare ou mayonnaise maison

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Kitchen

English

Portion

Preparation time

25 minutes

Cooking time

25 minutes

Calories

529

This version of fish and chips uses panko breadcrumbs to create a particularly light and crispy crust. The fish remains moist inside thanks to quick frying, while the thick-cut fries add a touch of...

Author:

iRASSHAi

Image of Recipe for crispy fish and chips with panko

Ingredients

For fish

4 cod fillets (150–180 g each)
80 g flour
2 eggs
120 g panko breadcrumbs
Salt and pepper
Cooking oil (sunflower or peanut)

For French fries

800 g to 1 kg potatoes (Bintje or Agria variety)
Frying oil
Salt

Support (optional)

Lemon wedges
Homemade tartar sauce or mayonnaise

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Instructions

Prepare the fries

Peel and cut the potatoes into thick sticks.
Rinse them in cold water to remove excess starch.
Dry them thoroughly with a clean dish towel.

Double cooking recommended

First bake at 160°C for 6 to 8 minutes (they should be tender without browning).
Drain and let stand for 10 minutes.
Bake again at 350°F for 3 to 5 minutes until golden brown.
Season with salt immediately after cooking.

Prepare the breaded fish

Pat the cod fillets dry with paper towels. Season with salt and pepper.
Prepare three plates:
Flour
Beaten eggs
Panko
Dip each piece of bread successively in the flour (shaking off any excess), then in the egg, then in the panko, pressing lightly to ensure it sticks well.

Cooking fish

Heat the oil to 170–175°C.
Gently dip the breaded cutlets in the oil.
Fry for 4 to 5 minutes, depending on thickness, until golden brown and crispy.
Drain on a rack or paper towels.
Serve the crispy fish immediately with hot fries, lemon wedges, and tartar sauce.

Recipe notes

Stable oil temperature: essential for avoiding greasy breading.
Do not overload the fryer to maintain heat.
Panko provides more aeration than traditional breadcrumbs, which improves the final texture.

This recipe emphasizes simple but precise execution to ensure crispiness and softness.

Nutrition

per serving: Calories; 529

Amount/serving % of recommended daily intake

Carbs: 87 grams; 29%
Protein: 16 grams; 32%
Fat: 12 grams; 19%
Saturated fatty acids: 2 grams; 15%
Trans fatty acids: grams; 150%
Cholesterol: 3 milligrams; 1%
Fiber: 5 grams; 22%
Sugar: 8 grams; 8%
Sodium: 1,704 milligrams; 74%
Iron: 6 milligrams; 32%
Potassium: 237 milligrams; 7%

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