A Pound Of Fresh Cod Fillet Cut Into Two Equal Pieces
A Cup Of All Purpose Flour
A Beaten Egg
1/3 Cup Of Cold Water
Two Cups Of Panko Bread Crumbs
1 1/2 Teaspoons Of Sea Salt
A Teaspoon Of Red Cayenne Pepper
1/2 Cup Of Light Olive Oil
Sprinkle the cod fillet pieces on both sides with 1/2 teaspoon of sea salt and 1/4 teaspoon of red cayenne pepper.
Put the flour on a plate. Add 1/2 teaspoon of sea salt and 1/4 teaspoon of red cayenne pepper. Mix well.
Into a shallow bowl, add the beaten egg, the water, 1/4 teaspoon of sea salt, and 1/4 teaspoon of red cayenne pepper. Mix well.
Add the remaining 1/2 teaspoon of sea salt and 1/4 teaspoon of red cayenne pepper to the bread crumbs and mix well. Spread the seasoned bread crumbs out evenly on a plate.
Dredge a piece of fish in the flour. Shake off the excess flour and place the fish into the egg and water mixture. Make sure that the fish is coated evenly with the egg and water mixture. Finally, place the piece of fish into the bread crumbs. Coat the fish uniformly with the seasoned bread crumbs. Repeat the process with the other piece of fish.
Into a 12-14 inch non-stick saute pan, add the olive oil. Put the skillet on medium high heat. Heat the olive oil for 4-5 minutes or until it begins to ripple and smoke slightly. Place both pieces of the fish into the pan. Saute for about 3-4 minutes on each side or until the bread crumbs turn golden brown. At this point, remove the fish to a sheet pan lined with parchment paper.
Put the fish in a preheated oven set at 250 degrees for 15-20 minutes prior to serving. Serve with lemon wedges and tartar sauce (see my recipe for tartar sauce posted to this web site on 3/30/11).