CRUSTY SOLE (for four)
2 cups panko (Japanese bread crumbs)
½ cup freshly grated Parmigiano Reggiano cheese
2 large eggs
1-1/2 to 2 pounds sole or flounder fillets, skinned
freshly milled black pepper
unbleached all purpose flour
1. Mix together the bread crumbs and cheese and spread out on a large platter. Place the eggs on a pie plate and stir thoroughly with 1 teaspoon water. Spread the flour out onto another plate.
2. Blot the fish dry with paper towels, then sprinkle with pepper. Dip into the flour, then shake to remove any excess, then dip in the egg mixture, allowing excess to run off. Put the fillets on the bread crumbs and press down. Turn and press down again. Continue until the surface of each fillet is thoroughly coated with the crumbs.
3. Pour the grapeseed oil into a large skillet to a depth of ¼ inch. When it is very hot, add the fillets. Lower the heat slightly and cook, without touching, for about 4 minutes. Lift an edge to see if the breadcrumbs are browned. If so, turn the fillets and let the other sides brown. The whole process will take about 10 minutes. Remove to a serving platter, blot with a paper towel and serve immediately.
from Yale Woodson, The Legal Seafoods Cookbook