1. Put flour, breadcrumbs and eggs in to three separate bowls. Whisk up eggs and season flour with salt and pepper.
2. Make sure fish is dried well with kitchen paper then dust in flour. Shake off any excess and dip in to beaten egg. Finally coat in breadcrumbs. Repeat with all pieces of fish. Coat fish just before cooking, to get best crisp results.
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3. Fill a frying pan with enough oil to cover base to a depth of about a 5mm (¼in), and heat on medium high.
4. Carefully put fish fillets in pan, and leave to fry. Turn after about 1½-2min, depending on size, until underneath is crisp and golden. Cook same on other side until golden all over.
5. Drain on kitchen paper and serve with lemon and a sprinkling of salt.
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White China oval plate, White ceramic bistro plate, Sophie Conran. Large black two-tone flexi spatula, Easy Induction frying pan (20cm), Kuhn Rikon UK. Loft 24 piece dinner set, Zwilling J.A. Henckels. Classic glass bowl (1 litre), Pyrex. Oil pourer, chopping board, chef's own.
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