Panko Crusted Fish

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Season both sides lightly with salt and pepper. If the fillets are very thick, you can slice them horizontally to create thinner pieces that will cook more quickly and evenly.
2. Set up breading station
   Prepare three shallow dishes for the breading process. In the first dish, combine flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In the second dish, beat the eggs. In the third dish, mix panko breadcrumbs with garlic powder, dried parsley, paprika, and remaining salt and pepper.
3. Bread the fish
   Working with one piece at a time, dredge the fish in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the panko mixture, ensuring an even coating on both sides. Place breaded fillets on a plate and let them rest for 5 minutes to help the coating adhere.
4. Heat the pan
   Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. You want the oil hot enough to create a crispy crust without burning the panko breadcrumbs.
5. Cook the fish
   Carefully place the breaded fillets in the hot pan, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side until the coating is golden brown and crispy, and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Drain and rest
   Transfer the cooked fish to a paper towel-lined plate to drain any excess oil. Let rest for 1-2 minutes before serving to allow the juices to redistribute and the crust to set completely.
7. Serve
   Arrange the fish on serving plates, garnish with fresh chopped parsley and serve immediately with lemon wedges on the side. Perfect with a side of tartar sauce, steamed vegetables, or a fresh salad.