Fish Fingers

Cut fish fillets (fresh or thawed) into even finger size pieces. Pat fish dry with paper towels. Salt lightly. Set aside.

In a large bowl, add the flour. Season to taste with Salt, Pepper, and a dash of Cayenne.

Crack Eggs into a large shallow bowl. Scramble. Season with Salt and Pepper.

On a large plate, add Panko Bread Crumbs, Salt, Pepper, Garlic Powder, Dash of Cayenne, Dill, and Chopped Parsley. Stir until evenly mixed.

Pour a few Tbsp Oil into Large Nonstick Skillet. Heat over Medium Heat.

Dip Fingers, one at a time, into flour. Cover completely, dust off excess. Dip into eggs, and then into Panko Crumbs. Cover well with Panko, and transfer to plate.

Add about 4 or 5 fingers to skillet, cook 3 - 5 minutes on each side. Cook until both sides are nicely browned and crispy. When the second side is almost finished, add about 1 Tbsp butter to pan. Shake pan to disperse butter evenly. Take fingers out, and place onto a paper towel lined plate. Repeat until all fingers are cooked. I also bread the discarded, uneven pieces of fish and cook them as well.

Enjoy with fries, alone, or on a sandwich.