Recipe from Jennifer Leong, Slow Food Urban San Diego Co-Leader This recipe features black cod, but you can also use any similar white fish.
Combine all ingredients in a bowl and set aside.
Cut the fish into strips. Dip them first into the flour, then the egg, and finally the panko. Heat a nonstick skillet over medium-high heat. Add the oil a little at a time, until you've added enough that the oil coat the skillets. When the oil is hot, place a few strips of the fish in the pan, taking care not to crowd the pan. Fry 3 minutes on each side, until both sides are golden brown. Place fish on a paper-towel lined plate and set aside. Continue to fry batches of fish until all the strips are cooked.