Panko Crusted Snapper


Premium Panko Breadcrumbs
Snapper fillets
2 eggs, lightly beaten
1 tsp celery, herb or normal salt
2 Tbsp fresh chopped parsley


    1. Take two bowls: in the first, lightly beat your eggs and set aside. In the second, add the Panko Breadcrumbs, salt and parsley.
    2. Dip your fish fillets into the egg and then into the bed of breadcrumbs, coating evenly. 
    3. Heat 5cm depth of oil (e.g rice bran oil) in a medium saucepan. Cook the fish until golden and cooked through–be sure not to overcrowd the pan. 

For a healthier alternative, try baking the fish fillets instead. Drizzle with oil and bake at 180°C for 10-15 minutes until lightly golden.