I haven't seen any of these posts on this board, so I figured I'd share.
Lately, I've been frying my fluke and other type of fish with a nice firm texture for frying in panko breadcrumbs, the Japapnese crumbs. They're usually in the ethnic section of supermarkets near the Asian stuff. They're incredibly light and are larger flakes than traditional breadcrumbs. The crispy texture of the panko breadcrumbs goes so well with fried fish, that I literally never get a chance to fill my freezer with fluke because the fillets are all gone before they even hit the freezer. I season the crumbs with some Old Bay, some lemon pepper, or some Zataran's creole seasoning......OR a combination thereof. They never last long when I fry them up this way, give it a try!
