• 2 large fish fillets (not salmon, preferably white flesh fish)
  • Plain flour
  • 1 egg, beaten
  • ¼ cup milk
  • 1 cup breadcrumbs
  • Rice bran oil for frying


Mix beaten egg and milk together and place in a shallow bowl. Place breadcrumbs and flour on individual plates.

Dip each fish fillet in first the flour, then egg and milk then breadcrumbs, making sure both sides are covered.

Place a frying pan over high heat and add enough oil to heavily coat the bottom of the pan. When a splash of water sizzles in the oil, add the fillets. If the pan smokes turn down the heat a little. The oil should not burn black in the pan.

Depending on the thickness of the fish, the cooking time should be around 2 minutes each side. However, when turning the fish you may need to add more oil to the pan. The fish should be opaque but moist in the centre. Don’t overcook.

When cooking mullet, add Cajun spice to the flour to add flavour.