Preparation:

Step 1: Prepare the Panko Coating

In a shallow bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, and fresh parsley. Season the mixture with a pinch of salt and pepper to taste, ensuring that the breadcrumbs are well seasoned. Set this bowl aside.

Step 2: Set Up Your Dredging Station

In another shallow bowl, beat the eggs until they are smooth. In a third bowl, place the flour. Now you have three separate stations: flour, egg, and seasoned panko.

Step 3: Coat the Fish Fillets

Start by patting the fish fillets dry with paper towels, which helps the coating adhere better. Lightly season both sides of the fish with salt and pepper. First, dredge each fish fillet in the flour, shaking off any excess. Next, dip the fish into the beaten eggs, coating it completely. Finally, press the fish into the panko mixture, ensuring an even coating on all sides. Repeat with each fillet.

Step 4: Fry the Fish

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, gently place the panko-coated fish fillets into the pan. Cook each fillet for 3-4 minutes on each side, or until the panko is golden brown and crispy, and the fish is cooked through (it should easily flake with a fork). Be careful not to overcrowd the pan—work in batches if necessary. Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.

Step 5: Make the Lemon Dill Sauce

While the fish is frying, prepare the lemon dill sauce. In a small mixing bowl, combine the Greek yogurt (or sour cream), mayonnaise, lemon juice, lemon zest, minced garlic, and chopped fresh dill. Stir until the ingredients are well combined. Season with salt and pepper to taste. Set aside until ready to serve.