1.
Place bacon in large skillet and cook over medium heat until crispy. Drain
on paper towel. Once cool, chop bacon into small pieces.
2. While bacon is cooking, heat 1 tablespoon of oil in medium sized sauté
pan over medium-high heat. Once oil is hot, add onions. Sauté until
light golden brown and caramelized, about 3-5 minutes, moving around the
pan constantly. Season with salt and pepper, and set aside in bowl to
cool.
3. Mix together the Panko, caramelized onions, bacon, and dill in a stainless
steel mixing bowl. Set aside.
4. Whisk eggs in mixing bowl, with milk if desired, and set aside.
5. Mix together flour, salt and pepper in mixing bowl.
6. Bread thawed fish by placing first in flour, shaking off excess.
Place in eggs to coat completely and allow extra to drip off. Then, press
into Panko mixture to coat both sides evenly. Place on baking sheet until
all pieces of fish have been breaded.
7. Place ½" of vegetable oil in large skillet and heat over
medium flame. Allow to get hot and place 2 pieces of fish in pan. After
bottom is golden brown, about 1 minute, flip with spatula and allow to
cook through, 1-2 more minutes.
8. Place cooked fish on baking sheet lined with parchment paper or paper
towels to drain. Place sheet in oven to keep warm while cooking remaining
fillets. |