Amounts are given for 4 servings – easily increased:
4 pieces (size of bun) boneless, skinless white fish fillets per serving – basa is my favourite (basa fillets usually cut into 2 or 3 burger sized pieces)
flour – about 1/2 cup
1 egg, beaten with 1 tbsp. water
1 cup cornflake crumbs – approximately
oil for frying
4 hamburger bun or soft Italian crostini bun per serving
Place flour in a soup bowl or pie plate. Pour egg into a bowl large enough to dip fish pieces. Spread cornflake crumbs on a plate.
Drain and dry fish pieces on paper towel. Dip each piece in flour, then into the egg, coating completely. Coat both sides well with cornflake crumbs. Sprinkle one side of fish with seasoning salt. Set aside on waxed paper.
Place hamburger buns into 325 F oven to warm when you are cooking second side of fish.
Heat frying pan over medium to medium-high heat. Pour oil into frying pan so that there is a thin layer covering the pan. Place fish in pan and fry until crisp and brown on one side, flip and cook other side. Fish should sizzle but not brown too quickly.
Serve on buns with tartar sauce.
Accompaniments: coleslaw and french fries or tater gems.