Spiced panko gives you a crisp, hot crust on mild white fish in minutes. This shelf moves fast; dinner is done in thirty minutes flat.

Serves 2. 25 minutes, 15 at the stove.

About 930 calories a serving, 113 g protein, 44 g carbohydrate, 32 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. While the oil heats, beat 1 egg in a shallow bowl with a fork and spread 1 cup panko bread crumbs on a plate. Pat two 5-ounce fish fillets dry with paper towel and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Dip each fillet into the egg, coat both sides in panko, pressing gently so crumbs adhere, then set on a plate. Oil should be hot; a pinch of panko will sizzle immediately when dropped in.
3. Lay both fillets in the skillet and cook without moving them until the bottom is golden and crisp, about four minutes. Flip carefully and cook the second side until opaque at the thickest part, another three minutes. While fish cooks, cut 1 lemon into wedges.7 min
4. Transfer fish to plates and drizzle each fillet with 1 tablespoon sriracha. Serve with lemon wedges.

Note Swap the sriracha for mayo mixed with the panko if you want less heat. Leftovers keep three days in the fridge and reheat in a 375°F [190°C] oven for five minutes. Serve with steamed green beans or rice to soak up the sriracha sauce.