Heat oil in a skillet on the stove top over medium heat.

Line up three shallow dishes next to your stove top. In the dish farthest from the stove, put the flour. In the second, beat the egg. In the third, mix together Panko and Parmesan cheese.

Moving down the row, dredge fish fillets in the flour, then in the egg, then in the breadcrumbs. Put fish into the hot oil and let cook for a few minutes on each side, until the fish is opaque and flakes with a fork if scratched.

Serve with rice, or on toasted buns with tartar sauce.