Ingredients:
Serves 4-6

375ml (1.75 cups) of flour
22ml (1.5 Tbsp.) Tandoori masala (Add more to increase heat the recipe is mild)
2.5 ml (.5 tsp.) of salt
8 skinless fish filets (sole, plaice)
2 eggs, lightly beaten
60g of breadcrumbs (6 slices of toasted and ground bread)
grape seed oil or vegetable oil for frying

Sift the flour on to a plate mixing with the tandoori and the salt. Cover the filets with the flour mixture and then dip them in the eggs and finally the breadcrumbs.

Pour enough oil in a large pan to cover 1cm of the bottom. Heat oil until it starts to sputter and then brown the filets 2-3 minutes each side. Do not overlap the filets. Place them on a paper towel lined pan and keep warm.

Serve with vegetables and noodles or rice.