IN A SMALL PLATE MIX FLOUR, 1 TEASPOON OF SALT, 1/8 TEASPOON GARLIC POWDER AND 1/4 TEASPOON GROUND BLACK PEPPER.

SEASON FISH CUTLETS LIGHTLY ON ALL SIDES WITH SALT AND GROUND BLACK PEPPER.

NOTE: IF YOU’RE USING EGG, LIGHTLY BEAT AND SEASON WITH SALT AND PEPPER AS WELL. (I GOT THIS TIP FROM FOOD NETWORK CHEFS, I THINK FROM GIADA AND MARIO BATALI, WHEN THEY MAKE PICCATA, THEY SEASON EACH “LAYER”; THE MEAT, THE FLOUR, THE EGGS AND THE BREAD CRUMBS SO WHEN YOU BITE INTO THE MEAT YOU’LL GET EVEN DISTRIBUTION OF FLAVOR, SORT OF)

HEAT ABOUT 1-2 TABLESPOONS OF OLIVE OIL IN A NON-STICK PAN OR SKILLET.

DREDGE THE FISH IN THE SEASONED FLOUR, TURN TO COAT BOTH SIDES AND PAN-FRY FOR ABOUT 3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED.

LAY COOKED FILLET ON PAPER TOWELS TO GET RID OF EXCESS OIL.