I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual:
- Dusted the fish in flour first
- Dipped it in egg next
- Dredged it in panko last
I fried about 4-5 pieces with maybe 1/4" of oil in a non-stick frying pan -- gas stove (medium burner, medium heat). I'm surprised that by the time I finished the fourth piece of fish, I had to put more oil.
I thought the addition of flour, and the fairly high heat, should have prevented the fish from absorbing oil. I don't think the oil was too cold, because after I flipped the fish (two minutes on one side), the panko looked golden brown and a touch burned.
What did I do wrong?