Panko Crusted Cod Fillets

Panko Crusted Cod Fillets
boneless, skinless cod fillets
all-purpose flour
old bay seasoning blend
eggs
milk
panko bread crumbs
oil

Set up a "pane" station - flour, egg and breadcrumb station meant for breading foods.
Have your fish fillets at one end.
Mix together the flour and seasoning and set in one container.
Beat the eggs with a little milk and set in a second container.
Place the panko in a third container.
Have any empty container or tray at the other end for the breaded fish.
I like to use shallow, long containers for pane, especially with fish fillets. This allows you to oat multiple fillets at once time and evenly coats them. It is particularly handy if you have containers with lids. This does take up a lot of counter space, but it the most efficient way to do it.

Place several fillets in the flour and shake to coat the flour to cover the fillets (this is when you can slap a lid on the container and gently shake back and forth. Don't get too crazy though, fish is delicate).
Shake the excess flour off the fillets before placing them in the egg mixture.
Turn the fillets to coat completely in egg (I don't recommend the lid method here).
Allow excess egg to drip off before placing fillets in the panko, and again, shake to coat the fillets with the crumbs, turning them over as needed.
Place fillets on prepared tray.

To cook: Heat the oil in a pan until smoking, then sear fillets (do not crowd them, cook in batches, if needed) on both sides. They will only take a minute or two on each side until they are golden.
Transfer to a baking sheet and finish in the oven until cooked through.