Easy crumbed fish
- 300g firm white fish (fillets)
- pinch white pepper
- ¼ tsp salt
- ¼ cup corn starch
- 1 egg (lightly beaten)
- 1 cup breadcrumbs
- Vegetable oil (for deep frying)
- ½ lemon (cut into wedges)
Cut the fish fillets into 2cm-thick slices.
Add the cornflour to the beaten egg and beat together gently.
Add the fish pieces to the batter and then to the crumbs.
Heat the oil to medium in a large wok.
Fry the fish to golden, about two minutes, then drain well season with white pepper and salt and a squeeze of lemon.