Begin by setting up 3 separate trays or dishes. Fill one with a cm or so of flour, one that can hold your whisked eggs and the last one with your panko breadcrumbs. Lightly season each with a few pinches of fine salt.
Have a tray with a rack or some paper towels on it at the end of your assembly line for your fish to rest.
Check that all pin bones are removed from the fillets and lightly pat them dry with paper towels.
Using one hand only, hold the fish from it’s tail end and dredge it through the flour, ensuring that it is completely coated. If you have a butterflied fillet with the tail attached there's no need to dredge the tail in flour as we won’t be breading it. Shake off the excess flour before moving to the next step.
Using your other hand, drag the fish through the egg mixture until completely coated. Allow any excess to drip off for a few seconds. Place the fish in your tray of breadcrumbs.
Go back to using your first hand to cover the fish in breadcrumbs. Pat down until the fish is evenly covered. Shake off any excess and place on the tray lined with a rack. Repeat the process and all fish have been crumbed.
Preheat your oven to 100C. Place a medium sized, non-stick pan over medium high heat and add 100ml of oil.
Once hot, lay the fish into the pan away from you(skin-side down if you left the skin on) and cook for 2 minutes or until well browned. Use your spatula to apply pressure to the top of the fish to ensure it makes constant contact with the pan.
Flip the fish over and repeat the process on the other side. Remove the fish from the oil and blot with a paper towel. Place onto a rack and into a 100C oven until you are ready cooking the rest of your fish.
Remove or strain off any stray breadcrumbs inside of the oil and repeat the cooking process until all of your fish is cooked.
Serve immediately with a sprinkling of finishing salt and a wedge of lemon or your favourite tartar sauce recipe. Pictured is a fat dollop of gray mullet brandade, the fishy mashed potato you never knew you needed on your plate!
When breading things, use one hand to coat the fish in the flour and breadcrumbs and the other hand to dredge in the egg mixture. Using both for everything will result in coating your fingers in a thick glove of breading.