Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 3-4

60g White Wings plain flour
2 free-range eggs, lightly beaten
50g cornflake crumbs
about 700g flathead fillets, skin and bones removed (or any firm white-fleshed fish)
125ml grapeseed oil
Paul Newman’s Own Lime & Chilli Mayonnaise
lemon wedges to serve

1. Put the flour in a shallow bowl, the egg in another and the cornflake crumbs in a third. Lightly season the fish with some sea salt, then dust lightly with flour and coat in the egg and then the cornflake crumbs, patting the crumbs on firmly.

2. Heat the oil in a frying pan and fry the fish for 30–45 seconds until golden and crispy, then turn over and cook for a further 30 seconds until crispy on that side.

3. Drain on paper towel and serve with lemon wedges, Paul Newman’s Own Lime & Chilli Mayonnaise and a fresh green salad.