Put plain flour, seasoned with a little salt and black pepper, onto a plate. Beat an egg, season with salt and black pepper and put into a shallow dish.
Put panko breadcrumbs onto a plate and season these with more black pepper. Take the skin off fillets of hake (or other white fish), using a sharp knife.
This is quite easy – start at the thin end, slicing into the tip of the fish just to the skin, grabbing hold of the edge of the skin with your other hand,
then angle the knife towards the thick end and gently slide back and forth in a slicing motion, pushing the knife along as you go at an angle of about 30°,
and keeping the edge of the knife just in contact with the skin. (Or get your fishmonger to skin them for you!) Dredge the fish fillets in the flour first,
then into the beaten egg and finally into the breadcrumbs, coating both sides evenly. Place on a plate and chill in the refrigerator for 30 minutes or so,
to set the coating. When ready to cook – have your vegetables cooking already – heat a Tbs olive oil and a Tbs butter in a frying pan until foaming,
then add the breaded fish, skinned side up (if you can remember which is which!), and sauté for about 5 minutes, until the coating is crispy and golden brown.
Flip the fish over and continue to brown the other side, then serve with your chosen vegetables, and perhaps some tartar sauce. I used bought tartare sauce,
but it's very easy to make, I just didn't have time this particular evening – simply mix chopped gherkins, chopped capers and chopped parsley into mayonnaise,
and season with salt and pepper.