Broiled is Delicious

Broiled with Panko for fish or pork chops is the way to go. Broiled: In a plate w/flour coat fish/chop lightly, dip in a pie pan that has one egg stirred up w/1tbs of milk, lift out and let let egg wash drip well from filet/chop, coat meat in another pie pan with seasoned Panko (garlic salt or powder,salt, black pepper, cayenne or red pepper flakes, Thyme, or any other preferred spices) then place on on a wire rack in a baking pan, sprayed w/cooking spray. Turn on broiler. Drizzle melted butter over fish/chops place on top rack in oven. At the halfway point take pan out of oven turn fish/chops and drizzle with melted butter and return to oven. Fish takes 2-3 minutes per side (according to thickness), chops take 4-5 minutes per side. Look for when Panko crumbs just start to toast, some crumbs will be darkened, then they are ready to flip or remove from oven if they've already been turned. I place the left over Panko and flour in one gallon Zip-Loc bags, then keep them in the freezer for use when I broil again. It really saves on a lot of waste. Quick, moist, and delicious. Since I first started 90% of my fish/chops are broiled or baked not fried. Enjoy!

Broiled is healthier and quicker. I use the broiler for the fish tacos when I am in a hurry, and Panko is always a good coating for many proteins!


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I do basically the same in my air fryer oven....which is really just a small convection oven....works great. Do shrimp the same way.

I do a variation of your method except I substitute mayo instead of egg and milk wash. It gives food a coating which prevents the loss of moisture. I use it on any meat i.e.: chicken, fish, pork, scallops. Most of the time with fish I skip the bread crumbs and just cook the fish in some butter in a cast iron skillet or wrapped in aluminum foil on the grill.

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Originally Posted by sparkie51

I do a variation of your method except I substitute mayo instead of egg and milk wash. It gives food a coating which prevents the loss of moisture. I use it on any meat i.e.: chicken, fish, pork, scallops. Most of the time with fish I skip the bread crumbs and just cook the fish in some butter in a cast iron skillet or wrapped in aluminum foil on the grill.

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We've experienced no loss of moisture in our fish/pork chops, quite the opposite, the moist and tender, with a crunchy crust results are things we appreciate. We also cook the foil pack and light butter/oil methods, with the meats you listed, from time to time. This method was offered as a heathier, quicker alternative to frying. Although we also enjoy baked when it comes to fish or pork chops broiled is our first choice. Thanks for your reply.

Oh that sounds yummy. Have to let the wife read that recipe. I catch’em she cooks’em. :highfive

Bake mine....everything else about the same ....yum yum

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Originally Posted by Ketchn

Bake mine....everything else about the same ....yum yum

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We love baked also, especially if making “fish-in-a-sack” of parchment paper. Broiling just allows us to cook in 1/3rd the time without sacrificing taste, crunch, or juiciness. With all those deer on your “new forty”, I have a feeling we’ll be talking venison recipes real soon. lol

hmmm, gonna dip em in flour, cover with mayo, one cook in butter, might as well fry em. hate to bust the ole bubble, but that is not making them more healthy :Rofl

Try it on the copper sheets they sell aon TV and at WM...works great and no stick

Sounds really good, will have to try this.