Pan-fried Fish Fillets
1 lb. white fish fillets, such as snapper or cod (four 4-oz pieces)
1 large egg
1 teaspoon water
1/2 cup panko breadcrumbs
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1. Rinse the fish under cold running water, then pat it dry with
paper towels and set aside
2. Break the egg into a pie pan, then beat with small whisk,
adding the teaspoon of water as you go. When no egg white
is still visible, stop beating and set aside.
3. Combine the panko, salt, and pepper on a dinner plate.
Have a second dinner plate ready to hold the coated fillets.
4. One at a time, dip the fillets into the egg and then let any
excess egg drip off back into the pie pan. Put each moistened
fillet into the panko mixture, pressing it down firmly so the
crumbs will adhere. Then turn it over, and press the second
side into the crumbs until it becomes completely coated all over.
Shake off any extra panko mixture, and transfer the coated
fillet to the clean plate.
5. Place a large heavy skillet over medium heat. After about
1-2 minutes, add the olive oil and swirl to coat the pan. Add the
butter, and swirl until it melts into the oil.
6. Carefully transfer the coated fillets to the hot pan.
Cook for 2 to 4 minutes, or until deep golden brown on the bottom.
Use a spatula to carefully loosen each fillet, being careful to keep
its coating intact. Flip each over, and cook on the second side for
2 to 4 minutes, or until that side is deep golden brown. A sharp knife
should insert easily into the thickest part of the fish, revealing
opaque flesh. If necessary, cook a minute or so longer.