- 600g boneless Blue-Eye Trevalla Fillets
- 1 ½ cups Breadcrumbs
- ½ cup grated Parmesan
- 1 tspn mixed Italian Herbs
- 1 cup Plain Flour
- 3 Eggs, beaten
- 1/2 cup Vegetable Oil
Slice fish into 8cm strips. Put breadcrumbs, parmesan and herbs in a large bowl.
Dip fish strips in flour and shake off excess. Then dip into beaten egg and coat well in breadcrumb mixture.
Pour vegetable oil into a frying pan over a high heat, then fry fish fingers until golden brown. Drain on paper towel. Serve with Tartare sauce.