The principle of cooking deep-fried crumbed or battered fish is such a simple one that it boggles the mind why it’s done so badly both at home and even at the nicest restaurants. The fish is either overseasoned or underseasoned; soggier than wet paper; burnt to a crisp – definitely not palatable.
But, when it’s done right, it can be sheer delight: a crispy exterior encasing a meltingly soft and almost creamy interior that doesn’t taste too fishy because it’s been seasoned properly. Plus points if it comes with a proper batch of deep-fried spuds or, perhaps, a salad dressed impeccably with a citrusy sauce.
That said, the panko-crusted cobbler over at Melo’s (yes, the steakhouse; you can get lovely fish at a steakhouse!) is a paragon that others would do well to imitate. Each piece is properly crumbed, seasoned, and deep-fried into the crispy outside / tender inside ideal. But what sets this one apart from the competition is the smattering of sauce that gets drizzled over it: a garlic, chili, and lemon-infused clarified butter whose taste infuses each and every piece – spicy, sharp, lightly salty. The steamed veg and the small portion of potato Parmigiana seem almost unnecessary; yes, the fish is that good.
Midge in the Kitchen 
Ahh what would we do without panko? Do you remember we never used to have it years and years ago? It’s so delightfully crunchy!