Shallow-fried fish fillet

The same applies to fish handled or sold in unhygienic conditions. So if the fish or the place where it is sold is swarming with flies – just flee!

Fresh fish should have bright, clear eyes which bulge a little and are not sunken or cloudy. The skin should be moist and firm to touch, bouncing back when pressed with your finger.

The fish’s gills, bright red, wet and not slimy or dry.

For frozen fish, after thawing thoroughly, check that the flesh is closely packed together and not ragged or gaping. Give the fish a good sniff, it should smell fresh. Do not bother with it at all, if it smells ‘fishy’ and save yourself a lot of grief!

Ingredients
4 Fresh fish fillet
Oil for shallow frying
Lemon or lime quarters
For the batter (double quantities if necessary)
100g wheat flour
1 egg
¼ tsp salt
125 ml milk
Dry breadcrumbs (make by toasting white bread, brown and then crushing it) ¼ tsp Aromat
You will need paper towels or serviettes as well

Method

1.Sift the flour and salt into a bowl. Make a well in the centre of the flour and add the egg and a little milk. Gradually work in the flour from the sides, and then beat until smooth. Stir in the rest of the milk, just before using and stir well.
2. Put the breadcrumbs on a separate plate and mix in the Aromat.
3. Wash the fish fillets with running water and drain in a colander with a container underneath.
4. Chop to the desired size, if necessary.
5. Dip each piece of fish in the batter first, shake off the excess and thoroughly coat with breadcrumbs. Do this until all the pieces of fish are properly coated with the breadcrumbs.
6. Heat the oil until moderately hot and fry the fish gently, turning after a few minutes to prevent burning. Remove when golden brown on both sides. Drain on a couple of serviettes and gently pat to absorb the oil.
7. Serve hot with lemon or lime wedges.