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.