Lightly dust 4 x skinless white fillets of ling, snapper or perch with seasoned flour.
Dip into a beaten egg whisked with 1 tbs of milk
Coat with the mixture of ½ cup of dry breadcrumbs, 2 tbs each of dill and parsley, 4 tbs parmesan and 4tbs lightly crushed almond flakes. Press on firmly.
Heat 1 tbs of oil and 30g butter in a frying pan
Add the fish and cook over medium heat on both sides until golden and cooked.
Top with guacamole, or serve with tartare sauce.
Recipe supplied by P. Shore of QLD