Panko Crusted Fish

I made this recipe ALL THE TIME until I started to write this post about 9 months ago.  It was at that point that I learned striped pangasius is most definitely not kosher.  This fish works so well with this recipe that I've been unmotivated to try something else.  Seeing as how I am an all-or-nothing kind of gal it's been taken out of the rotation.  Look, it's not like we keep a kosher house, but if I'm going to keep the hubby happy I can at least keep unkosher meat out of the house.  Boo for all the glorious recipes with pancetta that we are missing.  Anyway, this really is a great recipe and the kids gobble it up.  I suppose the kid-friendlyness of it is what kept me coming back to it - even though it meant a three step breading process.  I think you'll like it.

1/2 C. All-purpose flour
4 1/2 tsp. Chili powder
1 Kosher salt 1 tsp.
Black pepper
3 lg. Eggs, well beaten
1 1/2 C. Panko bread crumbs
1 lb Striped Pangasius, petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
Vegetable Oil for frying (I use grapeseed oil)
 

This is striped pangasius from Trader Joe's.  Very mild.

In a pie plate, baking dish or wide bowl, blend the flour, chili powder salt and pepper

Add eggs to another bowl and beat until well mixed.  Add panko to a third bowl.  Notice I have three separate forks for each bowl. 

Using your first fork spear the fish and place in the flour mixture and cover with flour.  Make sure it is coated, but you do not want blotches with extra coating.  Use the first fork to help shake the fish free of excess coating and place it in the second bowl with the beaten eggs.

Using the second fork, pick up the fish and coat it on both sides.  Before you transfer it to the panko let the excess egg drip off.  Use the second fork to place the fish in the panko.

Using the third fork, coat the fish with panko breadcrumbs.  You can stack the coated breadcrumbs on a plate as you finish the other pieces.

Heat vegetable oil in a 12-inch skillet over high heat.  Working in batches, add fish pieces.  Be careful not to over crowd the pan.  Cook fish for two minutes or until lightly browned.  Turn fish and cook for another minute or so until browned.  Keep cooked fish warm in an oven set to the lowest setting while you finish cooking the remaining fish.