Panko-Crusted Fish with Lemon Dill Sauce
This recipe features tender white fish fillets coated in crispy golden panko breadcrumbs, pan-fried to perfection and served with a refreshing lemon-dill yogurt sauce. The fish is light and flaky inside, with a beautifully crunchy exterior, while the sauce adds a creamy, tangy brightness that ties the dish together. It’s perfect for a weeknight dinner or a weekend treat with minimal fuss!
Time
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4
Ingredients
For the Panko-Crusted Fish:
4 white fish fillets (cod, haddock, tilapia, or halibut)
Salt and pepper to taste
½ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard (optional, for flavor)
1½ cups panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon paprika (optional, for color)
Zest of 1 lemon
2 tablespoons chopped fresh parsley or dill
Oil for frying (vegetable, canola, or olive oil)
For the Lemon Dill Sauce:
½ cup plain Greek yogurt or sour cream
1 tablespoon mayonnaise
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon lemon zest
1 tablespoon chopped fresh dill
½ teaspoon garlic (grated or minced)
Salt and black pepper to taste
Instructions
1. Make the Lemon Dill Sauce
1. In a small bowl, whisk together yogurt, mayonnaise (if using), lemon juice, lemon zest, dill, garlic, salt, and pepper.
2. Taste and adjust seasoning. Chill in the fridge while you prepare the fish.
2. Prepare the Breading Station
1. Set up three shallow bowls:
Bowl 1: Flour seasoned with a little salt and pepper
Bowl 2: Beaten eggs (whisked with Dijon mustard if using)
Bowl 3: Panko mixed with garlic powder, paprika, lemon zest, and parsley/dill
3. Bread the Fish
1. Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
2. Dredge each fillet in flour, shaking off excess.
3. Dip into the egg mixture to coat.
4. Press into the seasoned panko breadcrumbs, coating both sides well.
4. Pan-Fry the Fish
1. Heat 2–3 tablespoons of oil in a nonstick or cast iron skillet over medium heat.
2. Once hot, add the fish (in batches if necessary). Do not overcrowd the pan.
3. Cook for 3–4 minutes per side, until golden and crispy and fish is cooked through (internal temp 145°F / 63°C).
4. Remove and place on a wire rack or paper towel-lined plate.
5. Serve
Serve warm with a spoonful of lemon dill sauce on top or on the side.
Garnish with extra lemon wedges and fresh herbs.
Serving Suggestions
With roasted potatoes, steamed veggies, or a fresh salad
Over a bed of rice pilaf, quinoa, or couscous
In a fish sandwich with lettuce and sauce on a bun
Notes & Tips
Panko gives extra crispness compared to regular breadcrumbs.
Don’t flip too soon—let the crust set before turning the fillets.
Use firm white fish like cod, haddock, or halibut for best texture.
For oven-baked version: Bake at 425°F (220°C) for 12–15 minutes, flipping halfway, or until golden and flaky.
Air fryer option: Air fry at 390°F (200°C) for 10–12 minutes, turning halfway through.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes! Use gluten-free panko and flour substitutes like almond flour or rice flour.
Q: Can I use frozen fish fillets?
A: Yes, but thaw them completely and pat them dry before breading to avoid sogginess.
Q: Can I prep this ahead of time?
A: You can bread the fish and store it in the fridge for a few hours before cooking. Cook just before serving for best crispiness.
Q: What can I use instead of dill in the sauce?
A: Try fresh parsley, chives, or tarragon — or leave it out for a simple lemon garlic yogurt sauce.
Nutritional Information
Calories: 360 kcal
Protein: 32g
Carbohydrates: 18g
Fat: 18g
Saturated Fat: 3g
Fiber: 1g
Sodium: 420mg
Sugar: 1g