DIRECTIONS
In a small bowl, add the eggs, salt, and pepper and whisk to combine.
In another small bowl, add the panko bread crumbs and Creole seasoning and stir to combine.
Using a knife, cut the fillets into 1-inch chunks.
Heat the oil in a large skillet over medium-high heat.
Working one chunk at a time, dip the fillet pieces into the whisked egg, then into the bread crumb mixture, then add to the hot oil.
Cook for about 1-2 minutes on one side, then flip and cook for another 1-2 minutes.
Remove once they’re golden brown and reach an internal temperature of 137 degrees.
Serve with tarter sauce or your favorite fish dipping sauce.