4 Swai fillets or your favorite fish (approximately 1 1/2 -2 pounds), thawed
1/2 cup flour
1 cup Panko
Salt and pepper to taste
Combine flour and Panko into a gallon sized zip bag. This will cut down the mess! Set aside.
Using paper towels, pat your fish to remove excess liquid.
The drier you can get your fish, the better that breading will stick.
Cut each fillet into two pieces (8 total) and then place three pieces at a time in Panko mixture bag. Seal bag shut and shake. Press the breading into the fish. Remove and place in a baking sheet lined with paper towels. Repeat with remaining fillets.
Heat oil over medium-high heat in a non-stick frying pan until bubbling and hot.
Place the breaded fish sticks into pan fry until golden brown. Do not overcrowd the pan. You may have to make two or three batches. Remove and place on paper towel-lined plate to absorb any extra oil. Sprinkle lightly with additional salt after you remove from pan (optional).
Serve with tartar sauce or sweet chili sauce depending on your preference. Enjoy!