Panko crusted salmon or cod filets served with our sweet and spicy Roasted Pineapple & Habanero Sauce for a delicious dinner idea!
1 lb. Salmon center-cut fillet skinned or Cod
1/2 cup All-purpose flour
1/2 tsp. Sea Salt
1/4 tsp. Black pepper, freshly ground
3 Egg whites
1 cup Panko bread crumbs
Olive oil, for drizzling
1 cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip or Sauce
Preheat oven to 450 degrees F.
Rinse the fish fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets. Starting on the longest edge, slice the fillets into 1/2 inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half length-ways so all the pieces are equally about 1/2" by 1/2" by 4 1/2" in size.
Combine the flour, salt and pepper in a medium bowl. Place the egg whites in another bowl and beat lightly. Place panko in a third bowl.Coat the fish pieces in the flour and shake to remove any excess flour. Next, dip the fish in the egg whites and finally into panko, gently pressing the mixture into the fish. Place the breaded fish pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil or coat with nonstick spray. Bake for 15-20 minutes until golden brown. Broil briefly if desired to make extra crispy "sticks". Serve with Roasted Pineapple & Habanero Dip or Sauce for dipping.