Breadcrumb-coated fish and shellfish

Instructions

1 Coat fish or shellfish in flour. Beat egg with a fork and add salt, pepper and oil.  Dip each fillet of fish or shellfish in the egg.

2 Coat fish or shellfish with breadcrumbs then place crumbed seafood on a rack in the refrigerator for at least 10 minutes.  This allows crumbs to set and prevents coating from falling off during cooking.

3 Shallow or deep fry 2-3 minutes in hot oil until golden brown and cooked through. Drain and keep hot until ready to serve. Serve with lemon wedges and salad.