Panko-Crusted Fried Cod
This is a pretty straight forward recipe and being able to sideline the fish to stay warm in the oven makes it easy to cook the rest of the meal.
• 2/3 cup peanut oil, more as needed
• 6 individual sized fresh cod fillets (about 7-8 oz each)
• 1 teaspoon Old Bay Seafood seasoning
• Pinch salt (optional)
• 2 teaspoons Lemon Pepper
• 3/4 cup all-purpose flour
• 2 large eggs
• 6 Tablespoons whole milk
• 1 1/2 cups Panko bread crumbs
Preheat oven to 200 F. Cover a Cookie Sheet with heavy aluminum foil.
Mix Old Bay, Lemon Pepper and Flour together.
Spread flour on dinner plate.
Whisk eggs and milk in a shallow bowl.
Place Panko crumbs on another dinner plate.
Dredge fish in flour; shake off excess. Coat on both sides with eggs and milk.
Dip egg-washed fish in Panko, pushing fish gently to embed crumbs.
Heat a heavy skillet (10 to 12 inches) over medium-high heat. Add peanut oil. Place fish in pan. Fry fish in batches until golden brown, about 2 1/2 minutes on first side and 1 1/2 minutes on other side.
Keep fried fish warm in 200-degree oven until ready to serve.