Prep some potatoes and baked beans on the side and you've got yourself a delicious – and easy – panfish feast. (Photo: Jim Edlund)
February 11, 2026
By Jim Edlund
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When it comes to fried fish, walleye gets a lot of attention, but me, I’ll take panfish – sunfish, crappies, and perch – whenever the chance arises. And given bites, it’s a lot easier to put together a meal of the latter than waiting out finicky walleyes, at least come mid-winter.
While there are endless ways to prepare panfish, one of my favorites is really simple and doesn’t require anything out-of-the-ordinary grocery wise. The magic is in the breading. And while there are a number of awesome breadings available at the supermarket (thinking Catch & Cook products, Shore Lunch, Ray’s), it’s really hard to beat this simple do-it-yourself concoction.
A fried panfish meal starts with a very basic group of ingredients. (Photo: Jim Edlund) I’ll get it out of the way now. The star ingredients are Panko bread crumbs and grated Parmesan cheese, which you probably already have in your pantry or fridge right now. Mixed 50/50, the ratio of Panko to parm couldn’t be simpler – and can be increased or scaled back depending on how many fillets you’re cooking for guests (or just yourself).
Serves: 2-4 Prep time: 15 minutes Cook time: 15 minutes
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Ingredients
Panfish fillets 2-3 eggs and a dash of milk 1 cup Panko bread crumbs 1 cup grated parmesan cheese Canola oil Tartar sauce An egg wash along with a Panko-parmesan cheese blend is all that's needed to get this meal going. (Photo: Jim Edlund) Directions
Fillet your panfish the way you’re comfortable, keeping as much of the belly meat as possible. Some anglers will fillet each side leaving the rib cage and then surgically remove. Others prefer the “Canadian method” and separate the rib cage meat while they’re making their initial swipes, all in one motion. Up to you. A good idea is to rinse thoroughly and then rinse some more, placing the clean panfish fillets in a bowl of ice water to firm them up. Some like to leave them overnight in the refrigerator before preparing but that’s personal preference. Next, prepare the egg wash. Crack open a couple (or few) eggs and add a splash of milk. Whisk until ingredients have been blended like you’re making scrambled eggs. Set aside. Fill your cast iron or electric frying pan with just enough oil in order to cover the fillets. If you have a tabletop deep fryer, all the better. When it comes to oil temperature, I like 380 degrees, which produces a nice golden finish and crunch when finished. Mix a cup of Panko bread crumbs and a cup of grated parmesan cheese together in a large Zip-Loc bag or bowl. This is your breading. That’s it. Take your fillets out of the water and dry on paper towels. Next, place fillets in egg wash and use tongs to drop several pieces at a time into the breading mix, transferring to the bag or bowl of breading making sure to thoroughly cover them in the mixture. Drop into the oil, occasionally checking for golden bottoms. Then flip. It doesn’t take long for such diminutive fillets – much quicker than larger walleye fillets. Place fillets on a baking sheet and store in the oven at 200-220 degrees to keep warm until the entire batch is done. Serve with fried potatoes (bacon and onion go well in these), as well as baked beans for this take on fried fish Shore Lunch style but with a twist! You’ll find the fillets crispy and crunchy and about as addictive as potato chips. Plan on a half-dozen or more for each guest. The fillets are ready for the fryer. (Photo: Jim Edlund)
