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Just had some, just so yummie. I put on a small plate enough panko to cover the filets and then I liberally sprinkle a lot of chef Paul's blackened redfish magic on top and the mix it well with a fork. For three filets I beat an egg, roll the filets in the egg and press them down firmly into the panko to cover both sides. I put Canola oil in a skillet on my grille side burner and cover it with a metal cover to heat it up quickly and hot. Dependly on thickness, it's probably no more than a minute or two per side.
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