DIRECTIONS
Place flour and dash of cayenne in a pie plate; dredge the fillets on both sides, shaking off excess.
In another dish, place beaten eggs mixed with a small amount of water, mixing well.
Place fillets in egg wash, then coat with the panko bread crumbs.
Heat olive oil in a large frying pan until it just begins to smoke.
Fry fish for 3-4 minutes, depending on thickness or until golden brown on both sides.
Drain on paper towels.
In a separate pan melt the butter, saute the garlic until lightly golden and add juice of the lemon to taste.
Add the cooked fillets to the butter mixture, lightly coating each side.
Serve with wild rice.
Serves 4.