• 100 ml plain flour
  • 2 eggs
  • 250ml breadcrumbs
  • 2 fillets of preferred white fish (such as cod or pollock)
  • Oil for deep frying


  1. Place the flour, eggs, and breadcrumbs in separate containers, or dishes, that are at least as large as the pieces of fish being cooked.
  2. Dip each piece of fish first in the flour, then the egg and finally breadcrumbs.
  3. Heat the oil to 185C (370F). Cook until golden brown. Scoop them out and transfer to a warm dish lined with kitchen paper.
  4. Keep them warm while you fry the remaining fish, then serve straight away.

You can find a recipe for tartare sauce here.