Crispy Monkfish With Capers

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1 1/4 pounds monkfish fillet

1/4 cup all-purpose flour

3 large eggs—2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped

1 cup panko (Japanese bread crumbs)

Salt and freshly ground pepper

4 tablespoons unsalted butter

1/4 cup vegetable oil

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon capers, drained

1 teaspoon finely grated lemon zest

Steamed asparagus and lemon wedges, for serving

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