PANKO CRUSTED LAKE PERCH
Steps:
- Combine the rice flour, panko, pepper, salt, and zest in a small bowl, mix well. Beat egg in another bowl. Spread the panko bread crumbs on a plate or in pie tin. Remove skin from the Perch filets and wash with cold water. Dry the filets with paper towels. First coat fillets in egg mixture then place in flour and panko mixture on plate or in pie tin. Press fillets into flour/panko mixture to coat. In a large frying pan, heat sunflower oil and butter on medium-high heat. Fry filets until golden brown on both sides. Place cooked filets on paper towels to drain excess oil.
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