Panko-Crusted Fish with Lemon Dill Sauce: A Crispy, Flavorful Delight

Season the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
Prepare the Dipping Stations: Set up three shallow bowls:
In the first bowl, place the flour.
In the second bowl, beat the egg.
In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and dried parsley.
Coat the Fish: Dredge each fish fillet in the flour, making sure to coat both sides evenly. Dip it into the beaten egg, allowing any excess egg to drip off, and then coat it in the panko mixture, pressing gently to ensure it sticks.
Step 2: Cook the Fish

Heat the Oil: Heat a large skillet over medium-high heat and add enough oil to coat the bottom.
Fry the Fish: Once the oil is hot, carefully place the breaded fish fillets in the skillet. Fry for 3-4 minutes per side, or until the fish is golden brown and cooked through (internal temperature should reach 145°F or 63°C).
Drain the Fish: Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
Step 3: Make the Lemon Dill Sauce

Combine the Ingredients: In a small bowl, mix together the sour cream, mayonnaise, fresh dill, lemon juice, lemon zest, and Dijon mustard (if using).
Season: Taste the sauce and season with salt and pepper to your liking.
Step 4: Serve

Plate the Fish: Serve the panko-crusted fish fillets with a generous dollop of lemon dill sauce on top or on the side.
Garnish (Optional): Garnish with additional fresh dill or lemon wedges for a fresh, zesty touch.
Serving and Storage Tips