Pan-fried Fish Fillets

Pan-fried Fish Fillets   

  

            

       Ingredients

 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                

 Directions

  

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.