mix the mayonnaise with the garlic and squeeze in half to three quarters of the lemon juice. Mix well and put to one side
Coat the fish pieces, first in flour, then egg. Dip each piece in the breadcrumb mixture pressing down gently.
Heat the oil in a large pan over a medium flame till just below smoking point
cook the fish pieces in batches for 2 minutes on each side. Drain on kitchen paper
Serve on a bed of green salad garnished with lemon and with the aioli to one side
If you prefer, for a low calorie option, the fish can be cooked in a pre-heated oven at 180C. Place the pieces on a sheet of baking paper and bake for 10 minutes. Turn once half way through cooking.
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