These fish morsels did not last!
My take on the ever popular fish in a bun, the boys had theirs stacked high in sourdough rolls. For the gluten free option, I had mine with a side salad and smashed garlicky potatoes, yummy!
500g white small fish fillets, I use baby snapper
120g freshly grated Parmesan cheese
2 eggs, beaten
freshly ground white pepper
vegetable oil to fry
Take the fish and cut away the small dark area at the base of the fillet, this will give you a large piece and a small piece.
In a bowl combine the Parmesan and cornflour with a little pepper, no salt as the cheese will have enough.
Dip the fish into the egg and then into the cheese mix, coating well, set aside while you prepare the rest of the fish.
Pour enough oil, just to cover the base of the pan, heat until hot.
Gently pop the fish in, you might need to do two of three batches, depending on your pan size.
Allow to cook for 1-2 mins until golden and then flip over and cook the other side.
Set aside on kitchen towel to drain while you cook the rest of the fish.
Serve in rolls or with side salad and smashed potatoes.