2 pounds cod, seabass, sole or halibut,
fillets, cut into pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 large eggs
1 cup flour
Sunflower oil for frying
2 small carrot sticks
Wash the fish fillets, arrange on a plate and pat dry with paper towel.
Sprinkle with salt, pepper and garlic powder.
In a small bowl, whisk the eggs, then set aside.
Dredge each fish fillet in flour, coating all sides.
Dip fillets into the egg and create a light batter.
Preheat the oil in a large skillet over medium-high heat. Add the carrots to prevent the oil from burning.
Working in small batches, slip the fish into the hot oil. Fry, turning once, until golden and crisp, about 4-5 minutes. Transfer to a tray lined with a brown paper bag to absorb excess oil.
Keep in a warm place until serving
Best when served piping hot with sauce of your choice.