6 speckled trout fillets
Salt and pepper
1 cup panko breadcrumbs
1/2 cup flour
2 tablespoons fresh chopped cilantro
1 large egg
1/8 cup water
Olive oil for frying
Season fillets with salt and pepper and set aside.
Place flour and cilantro in a large bowl. Beat egg with water in separate bowl. Set up a breading station in this order: flour – egg wash – panko.
Dredge each fillet in flour to coat evenly – dip in egg wash allowing excess to drip off – place in the panko mixture and flip to coat both sides.
In a large nonstick frying pan over medium heat; add about 1/8 inch olive oil, heat until shimmering. Place fillets in oil in a single layer.
Cook until golden brown (3 to 4 minutes), flip and cook second side until golden brown and cooked through.
Cilantro Tartar Sauce
1 cup Hellmann’s Mayonnaise with Olive Oil
¼ cup chopped dill pickle
¼ cup chopped onions
2 Tbsps. fresh chopped cilantro