Instructions: Skin the fish fillets. Put the corn chips into a plastic bag and crush finely with a rolling pin. Season fish with salt and pepper then dust with flour. Dip them into beaten egg then coat with the crushed corn chips, firming on well. These can be prepared ahead and refrigerated in a single layer until ready to cook.

Heat sufficient oil in a large frying pan to shallow fry the fillets. Dont have the oil too hot at first or the crust will brown before the fish is cooked. Cook the fish in a single layer, allowing about 2 or 3 minutes each side. Try not to overcook, the fish should be moist and juicy. Remove fish from oil and drain well on paper towels. Serve hot with lime wedges, accompanied with salad and warm bread rolls.

Serves 6

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