Bet you can’t eat just one! A great dish to get kids started on seafood!

2 lbs of your favorite boneless and skinless fish
fillet: catfish, tilapia, snapper, cod, haddock, etc.
all purpose flour, as needed
1 beaten egg or beaten egg whites
panko breadcrumbs, as needed
seasoning blend of your choice, to taste
olive oil and canola oil - for frying

Cut fillets into fingers and dust in flour. Beat egg or egg white well. Season Panko breadcrumbs to taste with your favorite seasoning blend.

Dip fish fingers in well-beaten egg, draining off excess, and then coat well in seasoned panko breadcrumbs and place on waxed paper - refrigerate until time to cook.

Heat a heavy stick free skillet to 360 degrees and add oil, obviously the more oil you use the nicer the fingers will fry - however, with a good stick free pan, you can get excellent results with a just a little oil.

Serve on top of a mound of finely shredded cabbage, with lemon wedges, and a sauce of your choice.

Chef Michael Angelo (Mick) Rosacci and family own and operate Tony's Meats and Specialty Foods and Tony Rosacci's Fine Catering in Littleton and Centennial. More recipes at www.tonysmarket.com.