| 1. |
Wash and pat dry the fish with kitchen paper. |
| 2. |
Season the fish with salt, pepper, turmeric, chili powder
and lime juice. |
| 3. |
Leave couple of hours to marinate. |
| 4. |
Dip the fish thoroughly in whisked eggs. |
| 5. |
Place a cup of bread crumbs on clean table top or sheet
of paper and place a fish slice on top. Cover the fish with
crumbs and then shake off the excess. |
| 6. |
Heat the oil and add one or two slices at a time and fry
until golden in color. Remove from fire and leave on kitchen
paper to absorb the excess oil. |
| 3. |
Take care to control the heat of the oil as otherwise
the bread crumb coat will peel off. |
Christmas
Chef's
tip: