A delicious orange roughy recipe that is savory and very easy to prepare. A quick recipe that will allow you to have dinner on the table in less than 30 minutes.
Orange roughy recipe when cooked correctly has a very delicate sweet, mild flavor. It will flake when cooking, thus do not feel disconcerted if this happens.
Love Panko breadcrumbs
Panko is a Japanese bread crumb that is light, dryer, and flakier in consistency and is made from white bread without the crust. In consequence, it absorbs less grease when cooked than its counterpart regular breadcrumbs. One of my favorite parts of using panko is that it will not flake away when turned to cook while frying. The panko sticks more to the fish, or any meat, than your regular bread crumbs.
I also enjoy mozzarella cheese, nice and gooey. However, any Gruyere of Emmenthal cheese will be fine also.
What is orange roughy?
Also known as red roughy, slimehead, and deep-sea perch is a relatively large fish. Found in the United States Atlantic and Indo-Pacific Oceans. Rich in texture and flavor.
Quite a versatile fish as well when it comes to cooking. Fry it as in with this recipe. Excellent baked or, with a light tomato sauce in a pasta dish.
As with all food products, be careful to clean the cutting board after handling fish to avoid cross-contamination.
When frying food, do not overcrowd the skillet giving the opportunity to the orange roughy to cook evenly. This breaded orange roughy will require all the room in the skillet to good perfectly and quickly.
Let the breaded orange roughy rest on a wire rack over a cookie sheet when removed from the hot oil skillet. This will prevent from sitting on the oil, which is not good for you, as well as retaining its crispiness.
The combination of the panko with the parmesan cheese, or Parmigiano Reggiano, gives you a deliciously crisp orange roughy recipe that will be enjoyed by everyone. A given taste of Italian recipe that transports to the south and the sea. A great kid recipe.
Parmigiano Reggiano is the king of cheeses in Italy from the provinces of Parma Reggio Emilia. Aged, 12 months and older, is one of my favorite.
In one dish place the flour with salt and pepper. In a second shallow dish, mix together well the panko, pre grated parmesan cheese, and bread crumbs. Add any fresh or dried Herbes that are in hand. In a third dish, beat the eggs with a tablespoon of water.
Dry the fish and place it in the flour, shaking off any excess. Dip it in the egg mixture and then place it in the panko-bread crumbs mixture, and cover well.
In a large skillet heat the olive oil and when hot cook the fish, 5 minutes. When nice and golden turn and cook the other side for another 2 minutes. When the pan is hot the fish will absorb less oil.
Do not overcrowd the skillet. Serve nice and hot.
Originally published on September 2, 2010, edited on December 2, 2021