Instructions: Remove skin from fillets.

Combine breadcrumbs, parsley, parmesan and dry mustard, season with salt and pepper.

Dust fish fillets lightly with flour, dip into combined beated egg and milk, coat well with breadcrumb mixture.

Melt butter in large pan, fry fillets until golden brown and cooked through.

Serve with Mustard Sauce.

Mustard Sauce:
Finely slice spring onions.

Mix flour to a smooth paste with a little of the milk. Combine with remaining milk, beaten egg yolks, sour cream, mustard and spring onions; mix well.

Stir over low heat until thickened, remove from heat immediately. Do not boil.

Pour over fish.

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