1 pound of cod, halibut or tilapia fillets
1 cup flour
3 large eggs
1 1/2 cup panko bread crumbs
1 teaspoon old bay seasoning
1 teaspoon crushed red pepper
1 teaspoon kosher salt
Rinse fish and cut into desired shape, such as sticks, about 4 inches in length or filet pieces, larger squares about 3 inches by 4 inches or so.
Add the flour to a medium bowl. In another medium bowl, crack in the eggs and beat. Combine the panko bread crumbs, old bay seasoning, crushed red pepper and salt and add to a plate.
Dredge and cover evenly the cod pieces in the flour. Shake off any excess. Dip the fish pieces in the beaten egg and then roll them around in the panko mixture. Transfer the pieces to a baking sheet. If frying the fish, I suggest freezing the sticks or filets on a paper towel and paper plate and 1 gallon bag until frozen solid. Then fry in hot oil in a deep fryer or skillet just as you would frozen from the store. This will prevent the fish from falling apart in the hot oil. To test the oil add a bread crumb to hot oil. If it sizzles and browns then the oil is hot enough. Fry until brown and drain on paper towels.
If you are baking the fish, preheat oven to 450 F. Place fish sticks on a sprayed baking sheet and bake for about 20 minutes or until golden brown. Be sure to keep an eye on them as every oven is different.
Jalapeno Tartar Sauce
1/2 cup mayonnaise
3 tablespoons pickled jalapeño, large mince
3 tablespoons onion, minced
2 tablespoon dill pickle relish
1/2 teaspoon fresh dill, chopped
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon tarter
Add all ingredients to a small bowl and stir.
