Set up three separate stations for the ingredients needed to make your breadcrumbs: flour, beaten egg and Panko breadcrumbs.
Heat the olive oil in a large frying pan over high heat. Be careful not to burn it. This should only take a few minutes.
Season the fish fillets with salt and pepper. Then, dip them in an egg wash before rolling them in flour. Next, press the breaded fish sticks into panko breadcrumbs.
Carefully place the fish into a hot pan. Reduce the heat to medium level and let it sizzle, without burning.
The key to cooking fish is to make sure you’ve cooked it on both sides before turning the heat down to low. This will ensure that it doesn’t end up overcooked and dry.
To avoid overcooking or undercooking your fish, you should reduce the heat so it can cook evenly and not burn. Fish is done cooking when it’s browned on both sides.
Serving Suggestions: Serve it immediately after removing it from the hot oil.
Complement this dish with sweet and delicious baby carrots and hearty asparagus.