Crumbed fish

Wow. I had not realized it has been over two years since my last post. I haven't stopped cooking, I have just been very, very lazy to post about it. Here goes my first post of 2012 (hopefully not the last).

FISH! I love fish. The husband, unfortunately, isn't a big fan. He does like his fish and chips, but I almost never deep fry anything. However, I've found one way to cook it that tickles his fancy AND isn't drenched in oil. I'm calling it crumbed fish, or fish schnitzel. I've served it with a side of salad and maple-glazed dutch carrots.

Ingredients:
- 1 fillet of white fish, cut into smaller pieces (I usually use basa)
- 1/4 cup plain flour
- 1 egg, beaten
- Breadcrumbs (approximately 1/4 of a cup or a little more)
- Salt and pepper, to taste
- 1 teaspoon chilli flakes
- 1-2 tablespoons grated parmesan cheese
- 1/2 teaspoon dried oregano
- A little pinch of paprika

Method:

- Once you've washed and patted dry your fillet, coat it with the flour
- Mix all the other ingredients except the egg. Dip the piece of fish in the egg, then coat it generously with the breadcrumb mixture
- Bake in a preheated oven at approximately 180 degrees 15-20 minutes until cooked through