1. Pat the fillets dry with a paper towel and season the Corvina with kosher salt and pepper.

PREPARE THE DREDGING STATION

1. In a shallow bowl, combine the Louisiana Fish Fry breading mix, Panko bread crumb and Parmesan cheese. Mix well to evenly combine and set aside.

2. In another shallow bowl, make an egg wash by beating one egg plus a tablespoon of water. Set aside.

3. Using one hand, dredge the fish in the egg wash, allow the excess egg wash to drain off the fillet and dredge both sides in the bread crumb mix until all sides are evenly coated. Set aside on a plate and repeat steps until all the fillets have been dredged and coated.

SKILLET FRYING

1. Add enough canola oil an electric skillet or frying pan, if cooking on a cooktop, to a depth of ½-¾ inch. The fish is not being submerged in oil or deep frying.

2. Heat the canola oil in the frying pan to 375°F. If you don't have an electric skillet, you can use a deep-fry thermometer to determine the oil temperature. When the oil comes to temperature, add the fillets to the skillet away from you to avoid splatter and reduce the temperature to 350°F.

   Don't overcrowd the fillets, don't move them and don't poke them. Allow them to fry on one side for 5-7 minutes, according to their thickness. Using a fish spatula, gently flip the fillet and fry for a few more minutes until golden brown.

3. Drain on brown paper bag to collect the excess oil. Finish with flaky sea salt, black pepper and serve with some lemon wedges.

4. Can be enjoyed with rice and a side vegetable or as a fish sandwich with your favorite toppings.