Panko Crusted Tautog with Garlic/Lemon Sauce

[VinoGuy]

Made this last night and it was pretty outstanding - the panko instead of the traditional breadcrumbs packs a lot more crunch and texture.

4 Tautog fillets
1 cup flour for dredging (can add some cayenne pepper to the flour for a little heat)
2 eggs (well beaten)
2 cups panko

Dredge the fillets as you would for flounder or a chicken cutlet (flour coating, egg wash and panko/bread crumbs.

Heat 1/2 cup olive oil in a frying pan until it just begins to smoke.

Fry fish for 3-4 minutes depending on thickness or until panko turns golden brown. Flip sides and repeat. Paper towel dry the cooked fillets to remove excess oil.

In a separate pan cook the following ingredients:

2-3 tablespoons of salted butter
2 garlic cloves - minced

Saute garlic until golden brown -- add juice from 1/2 lemon to taste.

Add the cooked fillets in the butter mixture and lightly coat on each side to taste.

Serve with some wild or jasmine rice and vegetable.

Enjoy!