Panko Fried Fish

Ingredients

• 4 white fish fillets (such as cod, tilapia, or haddock, or ocean-caught rockfish)

• Salt and pepper to taste

• 1 cup all-purpose flour

• 2 large eggs

• 2 tablespoons water

• 2 cups panko breadcrumbs

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional, for a bit of heat)

• Vegetable oil (for frying)

• Lemon wedges (for serving)

• Tartar sauce (for serving)

Directions

Prepare the Fish:

• Pat the fish fillets dry with paper towels.

• Season both sides with salt and pepper.

Set Up Breading Stations:

• Place the flour in a shallow dish.

• In a second shallow dish, beat the eggs with the water.

• In a third shallow dish, combine the panko breadcrumbs with garlic powder, paprika, and cayenne pepper (if using).

Bread the Fish:

• Dredge each fillet in the flour, shaking off any excess.

• Dip the fillet into the egg mixture, ensuring it is fully coated.

• Press the fillet into the panko mixture, coating it evenly on all sides. Gently press the breadcrumbs onto the fish to ensure they stick.

Fry the Fish:

• In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat.

• Once the oil is hot (about 350°F or 175°C), carefully add the breaded fish fillets to the pan. Do not overcrowd the pan; fry in batches if necessary.

• Fry the fish for about 3-4 minutes on each side, or until golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).

Drain and Serve:

• Remove the fried fish from the oil and place on a paper towel-lined plate to drain any excess oil.

• Serve immediately with lemon wedges and tartar sauce on the side.

• A yummy slaw would be a perfect accompaniment!