1. Allow 2 fillets per person. Wash and wipe them and dip into seasoned flour; shake off any excess and dip the fish into beaten egg and then in dry white or golden breadcrumbs to cover.
2. Put into shallow hot butter or lard, skin side uppermost, and fry for 3-5 minutes; turn them once and fry for a further 2-3 minutes; until crisp and golden.
3. Drain on crumpled kitchen paper and serve with wedges of lemon and tartare sauce.
Deep fat fry if you prefer.