Wouldn't it be nice if there were a method that let you get perfectly tender, moist, and flaky fish with some nice textural contrast and absolutely no chance of sticking, all without ever turning the heat above medium? That's precisely what this method delivers.
'panko' on Serious Eats
This gooey, cheesy crowdpleaser comes together in barely any time. It's a super simple blend of frozen spinach, mayo, sour cream, and cream cheese with a little bit of garlic and chili flakes to give it a kick. Topped with crunchy panko and Parmesan and baked until bubbling, it's the sort of dip that could easily spoil more than a few appetites.
Coconut shrimp. Even if they're fried, the fact that they're coated in fruit means they're healthy, right? Mixed here with panko, the coconut toasts as it fries, and becomes part of the tooth-cracking crunch on the outside of these giant, juicy shrimp.
This Philly-Style Chicken Cutlet Sandwich is a dressed-up version of the classic with a panko-crusted chicken breast and sweet-spicy Peppadew mayo.
This recipe from Everyday Food magazine makes chicken tenders healthier by baking them at high heat instead of frying them in oil. Using Japanese panko breadcrumbs mixed with Parmesan (airy and flakier) ensures that despite the baking method, they still have a decent crunch. Sure, baking isn't as delicious as frying, but the process is much easier for a quick dinner, and beats the frozen option by a mile.
This recipe is a little bit Mexican (the chipotle), a little bit French (the gratin-style cooking), and little bit Japanese (the panko-coated shrimp). Half of the corn is puréed as a base and then tossed with scallions, a little mayonnaise, and adobo sauce. Piled atop this creamy base are the shrimp, which get a bath in the chipotle mayo before picking up the breadcrumbs.