Baked Cod With Panko

Crispy Pan-Fried Fish Fillets

Crispy Pan-Fried Fish Fillets

Ingredients

Makes 4 Servings

• 1 pound white fish fillets each ½-inch thick
• 1 large egg
• 1 teaspoon water
• ½ cup panko (japanese-style breadcrumbs; see chicken, fish, and meat)
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• lemon or lime wedges, for serving

Method

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 a fork or a small whisk, adding the teaspoon of water as you go
3. When no egg white is still visible, stop beating and set aside
4. Combine the panko, salt, and pepper on a dinner plate
5. Have a second dinner plate ready to hold the coated fillets
6. One at a time, dip the fillets into the egg and then let any excess egg drip off back into the pie pan
7. Put each moistened fillet into the panko mixture, pressing it down firmly so the crumbs will adhere
8. Then turn it over, and press the second side into the crumbs until it becomes completely coated all over
9. Shake off any extra panko mixture, and transfer the coated fillet to the clean plate
10. Place a large (10-to 12-inch-or big enough to hold all 4 fillets) heavy skillet over medium heat
11. After about a minute, add the olive oil and swirl to coat the pan
12. Add the butter, and swirl until it melts into the oil
13. Carefully transfer the coated fillets to the hot pan
14. Cook, undisturbed, for 2 to 3 minutes, or until deep golden brown on the bottom
15. Use a metal spatula to carefully loosen each fillet, being careful to keep its coating intact
16. Flip each fillet over, and cook on the second side for 2 to 3 minutes, or until that side is deep golden brown
17. A sharp knife should insert easily into the thickest part of the fish, revealing opaque flesh
18. If necessary, cook a minute or so longer
19. Serve hot, accompanying each portion with a wedge or two of lemon or lime