Crispy Halibut Sandwiches with Lemon Mayo

Ingredients
• 1 large piece fresh halibut (about 12-16 oz, 1 1/4 inches thick)
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 cup milk
• 1 1/2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• 2 teaspoons Old bay Seasoning
• Extra-virgin olive oil
• 1/2 cup mayonnaise, store-bought
• ½ lemon, juiced
• ¼ cup fresh parsley leaves, finely chopped

Pat halibut dry and cut into 2 sandwich sized portions. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt, pepper ,and Old Bay. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature for 10-15 minutes to let the coating set.

Mix mayo with lemon juice and parsley. Season with salt and pepper. Set aside.

Heat olive oil in a cast iron skillet until moderately hot. Fry each piece of halibut for a few minutes on each side until the coating is golden brown and the fish bounces back when you press your finger into it at the thickest part. Make sure not to overcook.

Spread mayo on toasted bread. Top with lettuce and a ripe tomato slice.