1. Put flour, breadcrumbs and eggs in to three separate bowls. Whisk up eggs and season flour with salt and pepper.
2. Make sure fish is dried well with kitchen paper then dust in flour. Shake off any excess and dip in to beaten egg. Finally coat in breadcrumbs. Repeat with all pieces of fish. Coat fish just before cooking, to get best crisp results.
3. Fill a frying pan with enough oil to cover base to a depth of about a 5mm (¼in), and heat on medium high.
4. Carefully put fish fillets in pan, and leave to fry. Turn after about 1½-2min, depending on size, until underneath is crisp and golden. Cook same on other side until golden all over.
5. Drain on kitchen paper and serve with lemon and a sprinkling of salt.
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White China oval plate, White ceramic bistro plate, Sophie Conran. Large black two-tone flexi spatula, Easy Induction frying pan (20cm), Kuhn Rikon UK. Loft 24 piece dinner set, Zwilling J.A. Henckels. Classic glass bowl (1 litre), Pyrex. Oil pourer, chopping board, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
