Ludvig’s Bistro Panko Yelloweye

Ludvig’s Bistro Panko Yelloweye

A Crowd-Pleaser

Ludvig’s Bistro Panko Yelloweye | Sitka Salmon Shares

Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Serves: 4


  • 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.


Marinate Fish

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!)

Prep Coatings

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.

Bread Fish

Dredge fish with each of the coatings. Place coated fish on parchment-covered pan.

Fry Fish

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.

Ready to try this recipe?

Shop our seafood boxes for next week delivery.

Shop Seafood Boxes


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Join our community.
Subscribe Now
Join our community.
Subscribe Now