Fish Schnitzel

For this you can use any white fish fillet like cod, haddock, halibut or sea bass. I have used Sole Fish.

2 sole fish fillets (skinless)
1 teaspoon of dijon mustard
1 clove of garlic (grated)
Sea salt and freshly grated black pepper to taste
50 to 70 gms of bread crumbs
Little flour for dusting the fillets
1 egg
Sunflower oil (enough for shallow frying )

Rub the fillets with the mustard, garlic, salt and pepper.

Spread out the flour and bread crumbs in two separate plates.

Whisk in the egg with a pinch of salt in a shallow plate.

First dust the fillets with four, shake off any excess flour, then dip them in the whisked egg, and finally coat nicely all over with bread crumbs.

Shallow fry over medium heat for 4 minutes on first side and then turn and fry for another 3 minutes.
(if the fish fillet weighs more than 150 gms, then fry on each side for an extra minute)

Serve hot with lime or lemon wedges and honey-mustard-mayonnaise dressing.