Parmesan Panko Crusted Chilean Sea Bass

 
A short while ago I wrote a review of Certified Steak & Seafood Company and talked about the best Fillet Mignon I have ever tasted.  Today I bring you an amazing (and super easy) recipe for Parmesan Panko Crusted Chilean Sea Bass.   And it was delicious! 


Parmesan Panko Crusted Chilean Sea Bass
  • Equal parts Panko crumbs and grated Parmesan cheese
  • salt and pepper to taste
  • lemon pepper to taste
  • 2 eggs
  • Frying oil (I used vegetable)
Crack the eggs into a bowl and beat.
 
In a separate bowl, add the Panko crumbs and Parmesan cheese.  Add salt, pepper and lemon pepper and stir.
 
The Sea Bass Steaks were amazing and huge. 
 
 
I cut them into thirds.
 
 
Dip each Sea Bass strip into the egg and then into the Panko mixture.  Make sure you coat evenly and thoroughly.
 
 
Make sure your oil is good and hot!  You can add a drop of water or a sprinkling of the Panko crumbs to the oil to see if it immediately starts to sizzle.  If it doesn’t, wait a bit longer and let your oil get hotter.
 
Cook the Sea Bass in the oil until it is golden brown, then flip over.  How long you have to cook them depends on how thick your fish is, but make sure you don’t over cook them.
 
Place on a plate covered with a paper towel to drain and serve hot. 
 
 
They were delicious!  Moist and tender on the inside and crunchy on the outside.  And I loved the added taste of the Parmesan cheese.
 
Check out Certified Steak & Seafood Company to see what they have and how impressive their items are.  You can also find them on Facebook, Twitter and Pinterest as well.
 
 
 

 
  
 This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.
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Comments

  1. cooked this tonight for my husband who is recovering from surgery. EXCELLENT! just a nice tomato and feta cheese salad is all I need to add to the meal.
    thanks for the post!

  2. Reginna Q says:

    Cooked this last week for my husband and he really liked it. He is already asking me to cook it again, but this time we are trying Swai. I served this with a fresh green beans, onion and mushroom saute and it was great together. Thanks for the recipe!