Ingredients:
1 1/2 pounds fish fillets (e.g., haddock, cod, catfish, pollock, or similar mild white fish)
Kosher salt, to taste
Pepper, to taste
1 cup panko breadcrumbs (unseasoned)
2 tablespoons parsley (finely chopped)
1/4 cup all-purpose flour
2 large eggs
1 teaspoon cayenne pepper
2 tablespoons mayonnaise
1 lemon
Directions:
1. Heat the oven to 425 F.
2. Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
3. Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
4. In small bowl, whisk the eggs with the cayenne and mayonnaise. In another small bowl mix panko bread crumbs with parsley.
5. Dip each fish fillet in the plain flour, coating each piece thoroughly, then dip in egg mixture, followed by the panko.
6. Arrange the crumb-coated fish on the prepared baking sheet.
7. Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets.