When I was a young child, Panko-Crumbed Fried Fish was one of my favourite dishes that my mother prepared. She always used Merluza that we often call ‘Melulūsa’ in Japan. Here in Australia, I often use ‘Blue Grenadier’ OR ‘Hoki’. There are so many different names for a same fish and there are many similar but different white fish. You can use any white fish of your choice.


4 Servings


500g White Fish Fillets *e.g. Blue Grenadier, Hoki, Hake, Cod, etc.
Salt and Pepper as required
Plain Flour as required
1 large Egg *whisked
‘Panko’ Breadcrumbs as required
Oil for frying

  1. Cut Fish Fillets into chunky pieces, season with Salt and Pepper. Coat with Flour, dip in Egg and finally coat with ‘Panko’ Breadcrumbs.
  2. Heat oil to 180℃ and fry until cooked through and golden, place on a rack and drain the oil. Enjoy with your favourite sauce. I always love ‘Tonkatsu’ Sauce.
  3. *Note: To make ‘Tonkatsu’ Sauce by yourself, mix 2 tablespoons Ketchup, 1 tablespoon Worcestershire Sauce (Lea & Perrins), 2 teaspoons Soy Sauce and 1 teaspoon Sugar. Alter the amount to suit your taste.