3Haddock filetsOr other mild white fish like cod or tilapia
Salt & pepper
1/4CupFlour
1LargeEgg
1CupPanko crumbs
1/4CupGrated parmesan
4TbspOlive oil
1TbspButter
Instructions
Smash peeled eggs (as you would for egg salad)
Stir in the rest of the ingredients. Season to taste then set aside
In fry pan heat oil until shimmering
Add sprout halves flat side down and cook undisturbed until lightly charred
Reduce heat, season and stir once or twice cooking until fork tender (about five minutes)
Remove to serving bowl and top with egg mixture tossing gently to combine.
Cut each of the 3 filets in half. My filets were quite large so halving them made it easier to handle. Season both sides with salt and pepper
Gather 3 bowls: flour in one, whisked egg in another and combined panko and parmesan in the third.
Dredge each fish piece in flour, then egg wetting each well, then finally coat with the panko cheese mixture.
Wipe out the same pan you used for Brussels sprouts. Heat the oil and butter until it begins to bubble then add fish allowing each to brown well then flip and brown second side.