8 fish fillets (approximately 800g)
Salt and pepper to taste
Lemon juice from 1/2 lemon
150g of cornflakes without the husk
1 egg
Oil for frying
8 fish fillets (approximately 800g)
Salt and pepper to taste
Lemon juice from 1/2 lemon
150g of cornflakes without the husk
1 egg
Oil for frying
Pat dry the fish fillets with paper towels, season with salt, pepper, and lemon juice
Process the cornflakes in a processor until coarse crumbs are formed
Beat the egg, dip each fillet in the liquid and coat with cornflake crumbs
Heat the oil and fry until golden brown on both sides.
