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1
Cut fish into chunks about 2 inches square; you should have about 24 chunks.
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2
Combine flour, salt, pepper and Old Bay in a shallow baking pan (those handy disposable aluminum pans work) and mix well.
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3
Crack eggs into a second such pan, then add half-and-half and whisk briefly to combine.
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4
Put panko in a third pan.
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5
Dunk chunks of fish sequentially into flour mixture, egg mixture and panko, shaking gently after each dunk to get rid of any excess.
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6
Place coated fish chunks into a fourth shallow baking pan right by the stove next to burner.
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7
Pour vegetable oil into a 20-inch iron skillet; it should come to a depth of about 1/4 inch.
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8
Turn a propane burner to medium-high (see note), and set skillet over flame.
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9
Heat until oil is hot but not smoking.
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10
You can test it by dropping a small bit of fish into the oil; it should bubble furiously.
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11
Add half the pieces of fish and cook until deep golden brown on the side facing down, about 2 to 3 minutes.
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12
Flip over and once again cook until deep golden brown on the downward side, about 2 to 3 minutes more.
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13
Remove from oil, drain briefly on paper towels, and hand to your guests.
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14
Allow oil to heat up until not quite smoking again, then add remaining fish and follow the same procedure.
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15
Because the oil will have degraded somewhat, these pieces will take a bit longer, maybe 4 minutes a side.
