Pat the surface of the fish dry with a paper towel.

Gently rub the salt into the fish.

Put the flour and water in a bowl.

Mix them together with a whisk.

Add the beaten egg to the bowl and mix well.

Be sure to follow this mixing order to make a smooth batter.

Spread the panko breadcrumbs evenly across a tray.

Dip each fish into the batter, then place it onto the panko.

Sprinkle breadcrumbs over the entire fish to cover it.

Let the fish rest in the fridge for 20 minutes.

Heat the oil to 170°C (340°F).

Hold the fish gently by the edge.

And slide it carefully into the hot oil.

Fry until it turns a beautiful, uniform golden brown.

Drain the excess oil on a wire rack or paper towels.

Drizzle with your preferred sauce.