• 1 – 2 lbs. cod filets, cut into serving sized pieces (any firm white fish will do)
• 2 t. Old Bay seasoning
• ½ t. paprika
• ¼ t. cayenne pepper
• 1 c. flour
• 2 eggs
• 1 T. Dijon mustard
• 2 ½ c. plain breadcrumbs (Make your own by toasting heals of bread and running in a food processor.  These freeze well for up to one month.)
• Salt and pepper
• Canola oil

To bread the fish:

Season flour with paprika, cayenne pepper, salt and pepper in one shallow dish. 

Mix beaten eggs and Dijon mustard in another shallow dish.

In a third shallow dish, toss breadcrumbs with Old Bay seasoning. 

Spray baking sheet well with canola oil.  Stoneware works best for a crispy texture.  Dredge fish filets through the flour mixture.  Then, dip both sides with the egg wash and coat with breadcrumbs.  Place on prepared baking sheet and spray the top sides of fish filets with a liberal amount of canola oil.  Bake at 375 for about 15 minutes or until fish flakes easily with a fork. 

Tarter Sauce:

1 c. mayonnaise
3 T. dill pickle relish
Juice of one lemon
1 t. dried parsley or 1 T. fresh parsley
Salt and pepper to taste

Fish recipe adapted from http://www.hispanickitchen.com/profiles/blogs/panko-crusted-tilapia-with-chipotl-kissed-tarter-sauce