- 1 pound Yelloweye, cut into 2 ounce or 4 ounce portions
- 2 teaspoons salt
- 1 lemon, halved
- 1 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 whole eggs
- 1/3 cup milk
- 1½ cups Panko
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried basil
- Frying Tip: Ludvig’s Bistro blends 25% olive oil with 75% canola oil for this fish fry! For best results, use a fryer thermometer.
Squeeze lemon into bowl and mix with 1 teaspoon of salt. Add fish and just enough water to cover. Marinate fish for 20 min. (Drop lemons in bowl, too!)
Mix flour, garlic powder, black pepper, paprika, and remaining salt in one large bowl. In a second bowl, mix panko, parsley, and basil. In a third bowl, whisk eggs and milk until even consistency. Organize the 3 bowls with flour on the left, egg wash in the middle, and panko on right.
Dredge fish with each of the coatings. Place coated fish on parchment-covered pan.
Heat frying oil to 375 degrees. Use enough oil to fully submerge fish, but leaving at least 3 inches from top of pot.
Serve right away with fresh lemon and a dipping sauce of your choice, such as sweet chile sauce.
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Know Your Cook
Colette Nelson is the owner and chef at Ludvig’s Bistro in Sitka, Alaska. She not only runs one of our favorite restaurants in the whole wide world, she also spent several seasons catching salmon in the Gulf of Alaska. Fishing taught her the pleasure and importance of knowing the source of her food and she now crafts fare with local seafood, inspired by Mediterranean flavors. We love Colette’s panko yelloweye served with a fresh lemon, early-spring lettuce salad, and store-bought sweet chile sauce for dipping!