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My go to is clean, dry well, roll in egg and then I cover with a mix of panko and chef Paul’s blackened redfish magic I have mixed well on a plate. Like to roll and pat down the filets to get a good covering. I have a cast iron skillet with canola oil heating up on a grille side burner and a metal flat cover helps get it really hot. I don’t put so much oil in that it covers the filets, just enough to brown the bottom and side. Getting the oil really hot insures a crispy filet and it goes quick, not more than a minute per side usually, unless the skillet is packed then maybe a bit longer, less packing also helps them brown well.
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