11/04/2025
Panko's not just for frying! 🤩 We're whipping up air fryer Panko-coated cod, pumpkin lobster mac & cheese and berry Panko crumble. 3 totally different ways to use one versatile ingredient.
Air Fryer Panko-Coated Cod:
6 oz cod fillet
½ cup Panko
1 tbsp dried parsley
¼ tsp garlic powder
2 tsp olive oil
¼ tsp smoked paprika
1 tbsp dijon mustard
Salt and pepper
1. In a shallow bowl, add Panko, parsley, garlic powder, salt, and pepper. Stir to combine. Drizzle with olive oil.
2. Dry the cod fillet with paper towels and plate. On all sides, season with salt and pepper; sprinkle smoked paprika and rub into the surface; and coat with dijon mustard, pressing the cod into the Panko mixture to coat on all sides.
3. Air fry cod at 380 degrees F for 10-12 minutes.
Pumpkin Lobster Mac & Cheese with Panko:
1 (12 oz) package shell pasta, cooked and drained
1 tbsp minced shallot
1 tbsp all-purpose flour
1 (12-oz) can evaporated milk
1 (8-oz) package shredded cheddar cheese
1 (8-oz) container mascarpone cheese
1 cup canned pumpkin puree
1 tsp lemon zest
salt and pepper to taste
1 pinch garlic powder
1 pinch paprika
1 pinch ground nutmeg
2 dashes hot sauce
1 lb cooked lobster tails, peeled and chopped
1 (12-oz) package green peas, thawed if frozen
½ cup panko bread crumbs
⅓ cup grated Parmesan cheese
2 tbsp margarine
1. Preheat oven to 375 degrees F and grease a 9x13-inch casserole dish.
2. Melt margarine in a skillet over medium heat. Cook and stir in shallots until lightly browned.
3. Whisk flour into margarine and shallots to form a smooth paste. Slowly whisk evaporated milk into flour mix until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
4. Whisk shredded cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
5. Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
6. Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
7. Pour pasta mixt into prepared casserole dish; top with Panko crumbs and Parmesan cheese. Bake in preheated oven until top is brown and crisp, 40 minutes.
Berry Panko Crumble:
4 cups fresh or frozen berries
2 tbsp cornstarch
3 tbsp granulated sugar
1 tsp vanilla extract
3/4 cup panko breadcrumbs
1/4 cup all purpose flour
1/4 cup brown sugar
1/4 tsp salt
6 tbsp butter, melted
2 tsp vanilla extract
2 tbsp coarse sugar
Directions:
1. Preheat oven to 375 degrees. Butter four 4 inch individual baking dishes or one 8 inch pie dish.
2. In a large bowl, combine fresh fruit with cornstarch, granulated sugar and vanilla extract.
3. Transfer fruit into the prepared baking dishes and set aside.
4. In a separate bowl, combine panko with all purpose flour, brown sugar and salt. Add melted butter and vanilla extract and mix until a heavy crumble forms.
5. Top the fruit evenly with the crumble
Bake for 20-25 minutes (4” individual dishes) or 30-35 minutes (8” pie dish) or until the crumble is golden brown and the fruit is bubbly. Let rest for 15 mins before serving. Top with vanilla ice cream and enjoy.
