Cruchy Lemon-Pepper Salmon

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

3 1/2 cups panko crumbs, prebaked until slightly golden
6 tablespoons vegetable oil
Kscher saly and freshly ground pepper
4 teaspoons finely grated lemon zest
3 to 4 large eggs
1/2 cup unbleached all-purpose flour
8 skinless salon fillets (about 1 inch thick; about 3 pounds total), preferably wild Alaskan

Preheat oven to 375 degrees F.
Toss panko with oil and 1 teaspoon on a rimmed baking sheet.
Bake, stirring twice, until golden brown, 10 to 12 minutes.
Let cool completely.
Stir in lemon zest and pepper.
Whisk 3 eggs in a shallow dish, Place flour in a second dish. Place panko in a third dish.
Pat fish dry and season with salt and pepper.
Dredge in flour, tapping off excess. Dip in eggs (If you are running low, whisk in an additional egg), and coat with the panko breadcrumbs. Pat to adhere.
Freeze fish in a single layer on a parchment- lined baking sheet for 4 hours.
If you want to keep for another time, transfer the frozen fish to a plastic storage bag and keep for up to 3 minths in the freezer.
Preheat oven to 425 degrees F. Bake fish on parchment-lined sheets until cooked through, 18 to 22 minutes.