Basic Everyday Fried Fish
1/2 cup seasoned flour, on a dinner plate for dredging
1 egg, lightly beaten, on a dinner plate for dredging
1/2 cup panko bread crumbs
2 large filets of delicate white fish such as flounder (about 1 1/4 pounds)
salt and pepper to taste
tartar sauce (or ketchup) for dipping
lemon wedges for squeezing
1. Heat olive oil in a large skillet over medium heat.
2. Set up your dredging stations. One plate flour (salted & peppered), one plate beaten egg, one plate panko bread crumbs.
3. Dredge your fish filets: first in flour, then in egg, then in panko. Add to skillet and fry 2-3 minutes a side until cooked through. Remove from skillet and serve with a dollop of tartar sauce and a squeeze of lemon.