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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.

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