4 filet of orange roughy or any other flat white fish 1 cup of egg wash (eggs and milk beaten together) 1 cup flour 1 cup of Japanese breadcrumbs (panko) 1/2 cup of extra virgin olive oil
Dredge the fish filet on flour, submerge it in the eggwash & immediately after on the Japanese breadcrumbs
Fry it in the preheated oil on the pan and flip it to the other side once golden brown.
Finish it in the oven at 350 degrees F.
INGREDIENTS for Salad
1 cup roasted whole corn kernel 1/4 cup chopped cilantro 1 cup sliced, roasted red pepper 1/2 cup cherry tomatoes, halved 4-5 oz. of Arugala with stems removed 1 oz sliced garlic the juice of 1 lime 2 oz. extra virgin olive oil salt-pepper to taste
PROCEDURE: Toss together to coat all ingredients. Spoon salad on top of fish filet