| 1. | Mix oil, lemon juice, salt, pepper and mustard powder. Add fish. Mix gently. Keep covered in a cool place for ½ hour. |
| 2. | Heat oil in deep-fry pan on high heat for about 5 minutes (190ºC). Drain fish. Roll 6 pieces in egg and then roll in bread crumbs. Add one after the other to hot oil. Reduce heat to medium-high. Fry till light golden brown. Remove and drain. Fry remaining pieces in the same way, increasing heat after each batch. Serve hot, accompanied with tomato ketchup. |
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