Pan Fried Fillets
 

Recently I saw this on Food Channel and tried it...might be old hat for some, but new for me...

Season of your choice directly to DRY fillet...keep it dry and flop it around in some flour which will LIGHTLY coat it...THEN dunk it in an egg wash...drain excess and lay in a medium hot pan w/some olive oil for about 3-4 mins, flip and another 3 mins...if thick fillets, you'll wanna add a minute or so to each side...guys this dog'll HUNT!!...:beer:

That is definitely different. If I use egg I usually apply it FIRST to the dry fillet, then dredge. Or if I'm feeling sporty I'll dredge, then egg, then dredge again. I will try your way if I can remember to do it.

Surprised me too...give it a shot...it's da BOMB!!...