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Panko-Crusted Snapper Bites

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 15 min Total 35 min Method: OVEN Main: snapper

Bite-size pieces of snapper get a crunchy panko coating and bake on a rack until golden. Kids and adults can dip them in tartar sauce or cocktail sauce. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Bake the snapper bites until the fish reaches 145°F or is opaque and flakes easily. Discard breading and egg that touched raw fish instead of saving it. Scrub the lemon under running water before cutting.

Allergens: fish, egg, wheat

Equipment

  • rimmed baking sheet
  • oven-safe wire rack
  • 3 shallow dishes
  • knife
  • cutting board
  • tongs

Ingredients (for 4 servings)

  • 1.5 pounds snapper fillets, skin removed, cut into 1 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges

Directions

  1. 1. Heat the oven to 425°F. Set a wire rack on a rimmed baking sheet and brush the rack with a little of the oil. Scrub the lemon under running water and cut into wedges.

  2. 2. Set out 3 shallow dishes: flour mixed with half the salt; eggs beaten smooth; panko mixed with the oil, garlic powder, paprika, black pepper, and remaining salt.

  3. 3. On a board used only for raw fish, pat the snapper pieces dry.

  4. 4. Coat each piece in flour, dip in egg and let the extra drip off, then press into the panko. Set on the rack in a single layer.

  5. 5. Bake 12 to 15 minutes, turning once halfway, until the crust is golden and the fish is opaque and flakes easily. Fish should reach 145°F in the center.

  6. 6. Throw away any leftover flour, egg, and panko that touched raw fish. Wash hands and the board with hot soapy water.

  7. 7. Serve hot with lemon wedges.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Setting up a three-step breading station and oven-crisping the coating.

Affordable substitution

Use frozen pollock, swai, or tilapia fillets thawed in the refrigerator overnight.

Optional variation

Add 1 teaspoon of Cajun seasoning to the panko for a spicier crust.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat in a 400°F oven to 165°F until hot and crisp.

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