If you've never tried Panko chips, you should try it. These Japanese bread flakes can be found at Asian markets, but some grocery stores now stock them.
This is a method – not a recipe. The amounts are approximate and vary with the number of portions.
Chopped green onions (1-2 bunches, including tops)
Chopped garlic (2-3 cloves/to taste)
Panko (Japanese Bread Flakes)
Saute onions and garlic in olive oil , just until wilted
Add Panko (approx. one cup for two fillets), and toss until coated with the oil (If it’s too dry, add more oil. If too moist, add more Panko)
Place fillets (flounder, red snapper, speckled trout) on a broiler pan. Cover with a thin coat of Hellman’s mayonnaise
Shake on your favorite seasoning (Tony’s, Chef Paul’s, Slap’Yo Momma)
Cover with the onion/garlic/panko mix
Place in pre-heated 350° oven for about 20 min.
Finish under broiler for 2-3 min. (don’t burn it!)
Serve with any steamed vegetable, salad & adult beverages
Keep fish in ice water prior to frying
Prepare one pan with seasoned flour & one pan with Panko
Dredge wet fish pieces in seasoned flour
Drag fish pieces back thru ice water, forming a paste
Coat fish pieces with Panko by pressing the pieces into the Panko
Fry in 365°oil until golden (3-4 min.)