CRUMB-FRIED FISH

CRUMB-FRIED FISH

Ingredients:
1/2kg fish
1/2 tsp salt
1/2 cup crisp breadcrumbs
1/2 tsp pepper
1-2 limes
2-3 tbsp bland oil
l egg

Preparation: Have the fishmonger cut the fish into pieces, which shouldn't be very thick-not much more than 1 cm. Wash it thoroughly and drain.
To prepare the breadcrumbs you need to have either rusks, which you can buy in any provision shop, or bread slices dried through in a slow oven, or in the sun covered with a thin muslin cloth. Put the broken rusks or dried bread into the grinder, and give it a whirl to reduce it to crumbs.
Cut the lime into quarters.

Method: Beat the egg in a shallow dish, along with the salt and pepper. Spread the breadcrumbs on a plate.
Put the oil in the frying pan over medium heat. Leave it for i-4 minutes to heat.
Lay the fish pieces in the egg, first one side then the other, and then in the breadcrumbs to cover both sides.
Put the fish into the oil in a single layer, being careful not to overfill the pan. Cook over medium heat till the under surface is beginning to brown, probably 4-5 minutes, then turn and cook the other side till similarly ready.
Serve with quarters of lime to squeeze over the fish.

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