Panko-Crusted Basa

This recipe is simple, but it became special because I made it for my boyfriend's parents while visiting them for the first time in Pennsylvania.

Panko-Crusted Basa Filets:
(serves about 6 people or 4 very hungry people)
2 lbs boneless, skinless filets of fresh (or fresh frozen) fish such as Basa
2 cups flour, seasoned with salt, pepper and Old Bay seasoning
3 eggs, beaten with water for an egg wash
2 cups Panko bread crumbs, seasoned with salt, pepper and Old Bay seasoning
Olive oil
Butter

Directions:
Completely thaw (if frozen) and thoroughly dry filets of fish with a towel or paper towels. Coat filets in flour shaking off excess, dredge in egg wash letting excess drip off and then coat in Panko bread crumbs.

Meanwhile, in a very hot large skillet, melt butter into olive oil.

Once coated, carefully slide filets into skillet and cook until brown and crisp on one side. Flip over, brown on the other side (about 1-3 minutes per side depending on thickness of fish).

Serve immediately, top with fresh chopped parsley and a wedge of lemon.