Panko Salmon and Blue Marlin Strips in Roast Eggplant Sauce

Time: 25 mins
Effort: Easy

1 medium sized salmon fillet, cut into strips
1 medium sized Blue Marlin fillet, cut into strips
1 cup all purpose flour
2 eggs
2 tbsp Hoisin sauce
2 cups Panko (Japanese breadcrumbs)
2 cups Canola oil for frying

On your kitchen counter, lay out two large pieces of parchment or waxed paper side by side. On the left side pour the flour, on the right pour the panko. In a shallow bowl beat the eggs & hoisin sauce with a fork until it's light yellow and well blended. Place the bowl in between the two pieces of parchment. With each piece of fish, coat first with flour on all sides, then dip into the egg mixture. Remove with a fork and let excess egg drip off, then coat with panko on all sides and dab with you palms. Set them aside on a plate. In a large frying pan heat oil so it is quite hot. Fry 3-4 pieces of fish on medium - until golden brown on all sides. Careful not to let the oil get too hot as the panko will burn. Set on paper towels to absorb excess oil. Repeat with the remaining fish. (This method is also great for making chicken strips). Serve on top of Roast Eggplant Sauce, or with homemade sweet & sour sauce.