Pecan-Crusted Cod Fillets

• ⅓ c all-purpose flour
• 2 eggs, beaten
• ¾ c The Fresh Market Pecan Panko
• 4 cod fillets, 5-6 oz each
• ¼ c vegetable oil for pan-frying
• ½ lemon

Place the flour in a shallow bowl or plate. Pour the eggs onto a second plate and the Pecan Panko onto a third. Dredge the cod fillets one at a time with the flour, shaking off the excess, then dip in the egg and then the panko. Repeat with remaining cod fillets, being sure to coat the fish liberally with the panko.

Heat vegetable oil in a large cast iron skillet or heavy bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the breaded cod and pan fry, turning occasionally, until golden brown and cooked through, about 6-7 minutes. Remove from heat, garnish with a squeeze of fresh lemon and serve immediately.