"Better than Restaurant" Crispy Fish Fillets

Ingredients

• 1 cup sunflower oil (240 ml)
• 4 cod fillets (7 oz / 200 grams each)
• 1/2 cup all purpose flour (60 grams)
• 1 tsp garlic powder (3 grams)
• 1/2 tsp onion powder (1.50 grams)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 2 cage free organic eggs
• 1 cup panko bread crumbs (60 grams)
• 1 tsp dried parsley (1 gram)
• 1 lemon
• sea salt & black pepper
• parsley for garnish

Instructions

1. 1

   Heat a large fry pan with a medium heat and add in the sunflower oil

2. 2

   In the meantime, add the cod fillets over paper towels and pat them completely dry, then season with sea salt & black pepper on both sides

3. 3

   Add the flour into a bowl, along with the garlic powder, onion powder, sweet smoked paprika, a kiss of sea salt and black pepper, mix together

4. 4

   Crack the eggs into a separate bowl, season with sea salt & black pepper and whisk together

5. 5

   Add the panko bread crumbs into a third separate bowl, add in the dried parsley and mix together

6. 6

   Coat each cod fillet, first in the flour, then the egg wash and finally into the bread crumbs, making sure at each stage they're fully coated all around

7. 7

   Once the oil in the fry pan is nice and hot, about 10 minutes, add the cod fillets, all in a single layer and evenly spaced out, fry for 3 to 4 minutes per side or until golden fried all around and fully cooked through, then transfer the fish fillets over a wire rack with paper towels underneath

8. 8

   After leaving the fish fillets to rest for a couple of minutes, they are ready to be served, next to some lemon wedges and fresh parsley, serve at once, enjoy!