Cut Trout, Cobia, Redfish or Grouper fillets into 1 to 1 ½” fingers and season with a fish magic or creole fish seasoning blend of your choice, do both sides. Dredge fingers in salt and pepper seasoned flour and then dip in beaten egg. Next, coat fingers with Panko (Japanese) bread crumbs. Most grocery stores now carry Panko, Publix even has Whole Wheat Panko Bread Crumbs. I always order my Pankow Bread Crumbs, from the Islamorada Fish Company, www.ifcstonecrab.com, as they are nice and coarse, great for frying to a crispy finish.
In a single layer, place breaded fish fingers side by side in a pan until bottom of pan is covered. Cover fish with plastic wrap or wax paper and continue layering in this fashion. When you have all the fish breaded return to fridge. The longer the fish stands the crispier it is when it’s fried. I even let it stand overnight, for extra crispy fish. If you want to fry them right away put them in the freezer for 20 minutes while you prepare other items you are serving. The fish should be the last item fried as they are best served immediately. Fry in hot oil that is 375 degrees. Shrimp or even chicken can be substituted with this recipe.