If the fillets are too large, cut into regular pieces. Coat the wiped fish with bread crumbs. Press the bread crumbs firmly to avoid them detaching when frying. The coated fish can wait for 30 minutes before being deep-fried. Heat the oil. As soon as a bread crumb which you threw in sizzles a little, fry the fillets in batches of 5 or 6. Place on paper towel. Arrange on a serving dish in an open low oven. Serve with French fries and lemon or a tartar sauce pepped up with a pinch of Cayenne or a few drops of Tabasco.
