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Le Chaudron recipe
Poisson pane maison
Homemade breaded fish
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)skinless cod fillets
200 g (7 oz)Japanese breadcrumbspanko
100 g (3½ oz)all-purpose flour
3beaten eggs
100 g (3½ oz)clarified butterfor cooking
2lemons, cut into wedges
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
- 800 g (28 oz) skinless cod fillets
- 200 g (7 oz) Japanese breadcrumbs panko
- 100 g (3½ oz) all-purpose flour
- 3 beaten eggs
- 100 g (3½ oz) clarified butter for cooking
- 2 lemons, cut into wedges
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the cod into large pieces about 8 cm (3 in) long.
- Season the fish on all sides and set out 3 shallow dishes for breading.
- Beat the eggs in one dish and fill the other two with the flour and the panko.
- Dip each piece in the flour, then the egg, then the panko.
- Press so the crumbs stick, then let them dry on a rack for 10 minutes.
- Heat the clarified butter in the skillet over medium heat and cook the fish for 4 minutes per side.
- Drain on paper towels and serve right away with lemon wedges and fresh parsley.
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