1 large egg
1/4 cup water
1 cup Panko breadcrumbs
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
6 tablespoons vegetable oil
In a bowl, beat the egg and water with a pinch of salt.
In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
Heat 3 tablespoons of oil in each of 2 large nonstick skillets.
Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes.
Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes.
Transfer to a platter and sprinkle with salt.