Ingredients
- 25 to 32 ounces white fish fillets (4 thick-cut filets or steaks, can use halibut, striped bass, sea bass, or swordfish, all works well)
- Kosher salt and lemon pepper (or freshly ground black pepper)
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko bread crumbs ((don`t use just the regular dry, it has to be the panko)
- 3 tablespoons oil (vegetable, canola, or peanut oil)
- Lemon wedges or tartar sauce (for serving)
How to Make
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Step 1: Adjust oven rack to center position and preheat oven to 300°F. Pat fish dry on paper towels and season generously with salt and lemon pepper.
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Step 2: Place flour, egg, and breadcrumbs in three separate shallow bowls or plates.
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Step 3: Working one piece at at time, lift fish and dip, presentation-side-down, in the flour, followed by the egg, followed by the breadcrumbs, pressing down firmly until a thick layer of breadcrumbs adheres. Place fish breaded-side-up on a clean plate and repeat with remaining fish.
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Step 4: Heat oil in a cast iron skillet over medium heat until shimmering. Add fish pieces, breaded-side-down and cook, swirling and rotating them around the pan until deep golden brown, about 5 minutes. Carefully flip fish and transfer to oven. Cook until an instant-read thermometer inserted into the deepest part of the fish registers 140°F, about 5 minutes (a knife or a cake tester inserted into the fish should show no resistance). Serve immediately with lemon wedges or tartar sauce.
We hope you enjoy this recipe!
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