Remove the fish from their packaging and place onto paper towels and pat them completely dry on both sides

Sprinkle the salt and the fish rub lightly to both sides of the fish.

Get out three shallow bowls.

Add the flour to the first one.

Crack the eggs into the second bowl and mix thoroughly with a fork.

Add the panko to the third bowl.

Take your filets one at a time and start by laying it down in the flour and then flipping it over to the other side and laying the other side into the flour.

Shake off any excess flour.

Next, lay the filet into the egg wash on both sides.

Let any excess drip off.

Lastly lay the filet down in the panko on both sides.

Place the breaded filet on a table and repeat that process until all of you filets are breaded.

In a large skillet add the 2 cups of oil and preheat it on your stove top to 325 degrees.

Once it reaches temperature, add in the butter.

Lay your filets into the oil and let cook for about 3 minutes.

Check the underside to confirm it is golden brown, then turn the filets over with a spatula.

Cook for another 3 minutes until the other side is golden brown.

You can confirm doneness by temp checking your fish. 145 degrees in the center is done.

When the fish is done, remove from the pan and place onto paper a rack or a paper towel to absorb the excess oil.

Serve with tartar sauce and fresh squeezed lemon juice on top.