Lay out the flour, beaten egg and Panko breadcrumbs in three (3) separate plates, or shallow pans.
Heat the olive oil in a large frying pan over high heat. This should only take a few minutes. Make sure to watch the pan and be careful not to burn the oil.
Dip the seasoned fish fillets in the flour, then in the egg and then press the fish into the Panko breadcrumbs, coating the fish evenly on all sides.
Place the fish carefully into the hot pan and reduce the heat to medium, but keep it at a sizzle.
Note: When the first side is nicely browned (about 2–3 minutes) and the fish is turned over, you may need to reduce the heat to low, but keep the pan at a sizzle. Reducing the heat will avoid the fish from burning, and will cook it evenly all the way through. When both sides are evenly browned, remove the fish from the hot oil and serve immediately.