Step-by-Step Instructions
Prep the Breading Station:
Whisk eggs flour mustard garlic powder salt and pepper in a shallow bowl until smooth and creamy In another bowl add panko breadcrumbs so you can easily dredge the fish
Season the Fish:
Pat fish filets dry with paper towels then sprinkle both sides with salt and fresh black pepper This step helps the crust stick and ensures your fish does not taste bland
Dredge and Bread:
Drag each fish filet through the egg mixture coating fully so the whole surface is covered Then press into panko gently on each side so you have a thick even layer Shake off excess crumbs for less mess in the pan
Heat the Oil:
Pour enough oil into a heavy skillet for frying about one quarter inch deep Place over medium heat Give it a minute or two Once you see the oil shimmer test a breadcrumb it should sizzle not burn
Fry the Fish:
Lay each breaded filet in the oil Fry two to three minutes per side flipping carefully when the bottom is golden brown The crust should sound crisp when you tap it Remove to a plate lined with paper towels and sprinkle with a little salt for extra flavor
Assemble the Sandwiches:
Lay a slice of American cheese on each bottom bun then add a fillet while it is still hot so the cheese gets a little melty Spoon over plenty of tartar sauce and top with the other half of the bun Serve right away with extra sauce if you are like my family
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