INGREDIENTS

• 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

METHOD 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. Serves 4