4 hake medallions
1 egg, lightly beaten
250ml (1 cup) fresh, white breadcrumbs
30ml (2 tablespoons) olive oil lemon wedges to serve
1 Cut the hake medallions in half lengthways to form fingers.
2 Dip each piece of fish into the egg, and then roll in the crumbs to form a crust.
3 Heat the olive oil in a frying pan over medium to high heat, and fry the fish fingers till golden brown on all sides.
4 Drain on a paper towel and serve with a squirt of lemon.