Mix the chilli powder (if using) into the flour and season to taste. Place the seasoned flour, eggs and breadcrumbs into separate shallow bowls. Coat the fish strips in flour, then dip into the egg and finally coat in breadcrumbs.Heat a 2cm layer oil to medium to high heat and shallow fry the fish strips for a minute a side, or until crisp and golden. Fry the fish in two or three batches to ensure even cooking. Drain excess oil on absorbent paper. Serve hot with lemon, potato wedges, avocado and rocket.Text and image: IdeasTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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