1. thaw the fish if frozen - rinse it under water and pat dry if you wish. 2. preheat about an inch of oil in a pan. 3. cut the fillets into smaller pieces if you want. 4. crack the egg into a shallow bowl and beat - add a pinch of salt and pepper. 5. prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS. 6. dip the fish in egg - let the extra egg drip off (tap against the side of bowl). 7. coat both sides of the egged up fish in the frying coating. 8. carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white. 9. dry on paper towels lined with a bed of thyme. 10. garnish with lemon wedges and thyme sprigs (optional). ---------------------------------------------------------------------------
Nutrition
Ingredients
