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I love panko-coated, broiled shrimp, but can I do it with fish?

I'm new to the world of panko. I've found that I love to coat shrimp in a thin layer of wasabi mayonaise, dredge them in panko, and bake them until they are gold and crispy. Would the same technique work for fish? Would the fish get crispy, or is there so much natural water in it that it would just stay soggy? What sorts of fish would be best for this? Any other panko suggestions - fishy or otherwise - are welcomed, but I'm looking for alternatives to deep frying.


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  1. Don't see why you couldn't do fish like this. It would probably be best with some kind of lean and fairly bland fish, like whiting or perch. There really isn't that much water in most fish flesh, and the mayonnaise would be a barrier in any case. This sounds like a good thing to do; I've done meats and chicken using a mixture of mustard and olive oil under the panko crumbs, which works very well, but I like the idea of using that wasabi mayo. It's a substance that is proving more and more useful all the time around my house, and now you've given me yet another excuse to use it. Thanks!

    1. I know McCormick & Schmicks uses panko on their fish. I've seen them do the simple flour, egg wash/milk, and panko procedure...I'm sure your recipe would work... Also, for pan-frying, I know some people have used a mixture of ground/chopped nuts and panko vs. using all panko.

      1. I do this with tilapia. Brush fish lightly with Dijon mustard, thinned with a bit of white wine vinegar. Coat with a mixture of equal parts panko and Parmesan cheese. Bake at a faily high temperature. Another similar idea for shrimp is to coat your shrimp with a mixture of mayonnaise and some of the sauce from a can of chipotles in adobo (best way to do this is put shrimp in a plastic bag, add mayo/adobo mix, seal, and squish around). Coat with panko and bake. Asparagus spears are also very good this way.

        1 Reply
        1. Bryantuga,

          PLEASE try this recipe for Crisp Chipotle Shrimp with Corn and Scallons...we had this tonight and it is SO awesome! You have these flavors: sweet, spicy, crispy and salty...OH, DEAR!!! So lovely...I thought of you when I made this tonight....2 sons and I all went to heaven. OK, mind you...here in SW Florida, we have sweet corn on the cob practically given away right now and that's what I used...hope you can find some fresh corn nearby...or even maybe in August wherever you are located!


          1 Reply
          1. re: Val

            I've made this twice in two weeks! We have the same sweet corn surplus in Georgia (esp. in SW GA, where I'm originally from). It's an incredibly fresh-tasting recipe - and a wonderfully seasonal one in this part of the country right now. Thanks!

          2. Just wanted to say thanks for the shrimp tip bryantuga! I only had wasabi mustard, so I improvised and mixed that with about three times as much mayonaise. Dredged the coated shrimp in panko with a bit of garlic salt and broiled on a small rack. I did the exact same thing with thick tomato slices, and put them all on a big salad. It was fantastic! I'll definitely keep this one in my back pocket.

            1. I do this with Spanish mackeral. If you don't want to go to the trouble, both marukai and Mitsuwa markets sell them pre-breaded.

              The same also works with tempura batter.

              1. I think it would work. If you find the same technique doesn't work as well for fish, try altering the breading method a bit. What I do is to dry the protein really well, dredge it in seasoned flour (wheat, rice, potato) then in egg beaten with whatever flavoring (mustard, wasabi, s&p), then the panko. I let the pieces sit on a plate for fifteen minutes to set the coating then heat a cast iron skillet on medium high heat until it's good and hot. Spray the pieces on one side with oil, and place them oiled panko side down on the skillet. Cook 3-5 minutes on one side, then spray and flip, and place in a preheated 400 degree oven until cooked through. Chicken breasts take 8-10 minutes in the oven, fish usually a little less unless they're thick fillets. This works consistently for me and my family loves it.

                1. This is a favorite recipe of mine-it's from cooking light-garlic and herb oven baked halibut:


                  I've substituted tilapia, turns out great.

                  1. I use panko on flounder all the time. Both baked and pan-sauted. I usually use egg whites or olive oil to adhere the panko but your wasabi mayo would work and would be delicious.

                    1 Reply
                    1. re: rouxmaker

                      Damn, I had a jar of wasabi mayo that I just gave away cuz I couldn't think what to do with it. I love this idea. If I just add wasabi to mayo is it the same thing?