Nothing fishy about this technique!
For best flavor, you want to season everything in layers, starting with the actual fish. Season generously with salt and pepper .Carefully pick up the fish filet in one hand and dip it into all-purpose flour that you've seasoned gently with salt and pepper. You want to be dipping it with the presentation-side facing down. Generally, that's the side thatNext up in our standard breading: egg. You want to make sure the egg is very well beaten and homogenous to get an even layer of coating.
Two coats should definitely be enough.This is the kind of coat that protects from heat, not cold. The panko coating will insulate the fish from the direct heat of the pan, allowing it to cook more gently and keeping it nice and tender.Bring a fair amount of oil—enough to form a thin coat across the bottom of your skillet—to a shimmer over medium heat. No need to blast it! Just remember: hot fat can sense fear.
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