Panko-Fried Fish from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by J

Name: Panko-Fried Fish from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by J
Ingredients: 1¼ pounds (570 g) cod, haddock, or halibut fillets cut into strips or bite-size pieces; ½ teaspoon pimentón (Spanish smoked paprika); ¾ teaspoon kosher salt; Peanut or vegetable oil, for frying; ¼ cup (25 g) freshly grated Parmesan (optional); 1 cup (80 g) panko (Japanese bread crumbs); 2 eggs beaten with 1 tablespoon water; ½ cup (65 g) unbleached all-purpose flour; ¼ teaspoon granulated garlic

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This recipe uses the classic three-step method for coating fish for frying. You can also use this same technique for classic fried shrimp or oysters, simply substitute the same amount of large peel...

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Ingredients

1¼ pounds (570 g) cod, haddock, or halibut fillets cut into strips or bite-size pieces
½ teaspoon pimentón (Spanish smoked paprika)
¾ teaspoon kosher salt
Peanut or vegetable oil, for frying
¼ cup (25 g) freshly grated Parmesan (optional)
1 cup (80 g) panko (Japanese bread crumbs)
2 eggs beaten with 1 tablespoon water
½ cup (65 g) unbleached all-purpose flour
¼ teaspoon granulated garlic