Ingredients:

  • 1.5 lbs fresh white fish fillets (cod, haddock, or bass)
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1.5 cups Panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp olive oil

Instructions:

  1. Preheat your oven to 425°F (220°C). Place a wire cooling rack inside a large rimmed baking sheet and lightly spray with non-stick oil to ensure 360-degree airflow.
  2. Pat the fish fillets extremely dry with paper towels to remove all surface moisture. Cut the fillets into even-sized portions.
  3. Prepare the dredging station with three shallow bowls. In Bowl 1, mix the flour with salt and pepper. In Bowl 2, whisk the eggs with Dijon mustard. In Bowl 3, combine Panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, and olive oil, mixing until the crumbs are evenly moistened.
  4. Dredge each fish portion by coating it first in flour (shaking off excess), then dipping into the egg wash, and finally pressing firmly into the Panko mixture until fully coated.
  5. Place the breaded fillets on the prepared wire rack. Bake for 12–15 minutes until the breading is golden brown and the internal flesh is opaque and flakes easily with a fork.