2 lbs ling (red hake)
1/2 cup instant flour
1cup Panko bread crumbs
2 eggs
1/2 cup Canola oil
2 gallon sized ziplock bags
Rinse and dry ling fillets on paper towels.
Place flour in bag with ling fillets and shake coating the fish.
Beat eggs with a tablespoon of water and coat fish with egg.
Place Panko in other bag with fish and shake to coat the fish.
Heat Canola oil in heavy non-stick skillet.
Oil should be hot! Test with a little Panko crumb. If it sizzles, it's ready.
Cook until golden brown, about 2 minutes on each side.
Drain on paper towels.
Serve with tartar sauce and lemon. Garnish with parsely.
Enjoy!
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