Panko Fried Fish
Fish / All Seasons / Akiyoshi San / Serves: 2

1 egg, lightly beaten
1/2 cup flour
1 cup of Panko crumbs
2 fillets of fish, or enough to feed two people (snapper, tarakihi or any other fish with a subtle flavour)
1/3 cabbage, finely shredded
salt and pepper
oil for frying (canola or rice bran)

Cut the fish into bite sized pieces, salt and pepper and set aside. Next arrange the flour, egg, and Panko crumbs in separate bowls. Coat each piece of fish in the flour, then the egg, and finally the crumbs and set aside. Once all the fish is crumbed, heat the oil: you need enough to deep fry the fish. You can tell when the oil is hot enough by dropping in some Panko crumbs - if they float to the top and bubble, the oil is ready. Make sure the oil is not so hot that the fish browns instantly; you want the fish and crumbs to cook gradually. Fry the fish in batches and drain on paper towels and keep warm in the oven until ready to serve.

Serve with the finely shredded cabbage and Japanese mayonnaise.