Serve with Stove-Top Hash Browns and lemon wedges.
- Portion size 4 servings
In bowl, combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, oregano and thyme. Stir in panko crumbs; spread on pie plate.
With paper towel, pat fish dry. Press into spice mixture, turning to coat well. Set aside on waxed paper-lined baking sheet. (Make-ahead: Refrigerate for up to 1 hour.)
Generously brush large nonstick skillet with some of the oil; fry fish, in batches and brushing pan with more oil as necessary, until golden and crisp and flakes easily when tested with fork, about 5 minutes per side.