Breaded Pan Fried Cod in 20 Minutes

Instructions:

1. Arrange three shallow bowls in a row for the breading station: the first with flour seasoned with salt and pepper, the second with beaten eggs and water, and the third with panko mixed with garlic powder and paprika.
2. Pat the cod fillets completely dry with paper towels. Dredge each fillet in flour, shaking off the excess until barely coated.
3. Dip each floured fillet into the egg wash until fully submerged, then press the fillet firmly into the panko breadcrumbs using your palm to ensure maximum adhesion.
4. Heat the neutral oil and butter in a large non-stick skillet over medium-high heat until the butter foams and begins to sizzle.
5. Place the fillets in the pan without overcrowding. Fry for 3–5 minutes per side until a deep mahogany gold color is achieved.
6. Remove from heat when the thickest part of the fillet reaches an internal temperature of 145°F (63°C) or when the flesh flakes easily with a fork.