Panko Bread crumbs

[PaddyT]

Damn hard to beat imho , skinned kingfish fillets cut into chunks about 5-7 cm long, SEASON the fish (not the flour, makes a huge difference i reckon), dust in flour , coat in egg wash, cover in panko, re cover in eggwash and then panko again. This double coat makes the fish very moist (especially considering its kingfish) and very hard to stuff up the frying. I had some saved duck fat last night for the frying and its very good for frying fish.