This simple way of cooking fish is just fabulous. It is a real family favourite. Select very fresh, firm, white fish fillets —we love to use blue cod. This is also a good recipe for those of you who are gluten free as it uses potato flour for the dredge.

There are no hard and fast quantities as it depends on how many people you are serving. Our recipe is for about 4–6 serves.

You will need:

• 1–2 fish fillets per person

The Marinade – may be doubled or trebled

• 2 Tbsp tamari or light soy sauce
• 1 tsp white wine vinegar
• 1 tsp sesame oil
• juice of 1 small lemon

Marinate the fish in the above marinade for about 30 minutes.

The next step is the egg wash and flour dipping.

Mix together the following in a bowl:

• ½ c potato flour
• 1 tsp Master Foods Moroccan Blend seasoning, Spike*, or lemon pepper
• 1 Tbsp parsley, finely chopped.

Then whisk 2 small eggs onto a plate and dip the fish fillets into the egg mixture.

Next coat the fish in the potato flour mixture. Feel free to double dip if you want a thicker coating.

At this point the fish can be put in the refrigerator until you are ready to cook it.

Shallow fry the fish in a small amount of a good quality oil—use a non stick pan, that way you will use less oil.

Fish cooks quickly so it will only take a few minutes on both sides.

Drain the cooked fish on some kitchen paper.

Serve with homemade potato wedges, a squeeze of lemon and a fresh green salad.

*Spike is a blend of seasoning which is MSG free and available in health food stores or you can purchase it from Amazon.