12 garfish, scaled and butterflied
2 tablespoons lemon juice
¾ cup plain flour
Salt flakes and freshly ground black pepper, to taste
1 teaspoon sweet paprika
2 eggs, lightly beaten with 2 tablespoons of water
1 cup breadcrumbs
Olive oil, for shallow-frying
1 lemon, quartered
Green salad, to serve
Preheat oven to 180ºC.
Sprinkle the fish with lemon juice. Place flour, paprika, salt and pepper in a large freezer bag, add the fish and shake well to coat. Place fish in a colander and shake well to remove excess flour. Dip into egg mixture, then roll in breadcrumbs.
Heat oil in a frying pan and pan-fry the fish, in batches if necessary, for a minute or 2 each side, until crisp and golden. If cooking in batches, keep fish warm in the oven while the remainder are cooking.
Serve with Roasted New Potatoes, lemon quarters and green salad.
Alternative Species: Fillets of flathead, whiting or any of the bream species.