Fried Fish

The original Peshkado Frito that became the famous London Fish and Chips.

Serves 8

peshkado frito big.jpg


Soles: one each per person.

Fillet of Soles: 4 fillets per person

Kingklip, Cape Salmon etc. 1kg filleted from 1.8 kg whole fish.


1 cup flour

1 cup breadcrumbs

3 beaten eggs

Salt, pepper

Sunflower Oil for frying

Lemon wedge to squeeze lemon juice once served.



To fry fish:

  • Take 3 shallow plates. 1 with flour, salt and pepper, 1 with 3 beaten eggs, and 1 with breadcrumb.

  • Deep the fish first in the flour, than in the eggs and lastly in the breadcrumbs.

  • Place fish in a large plate in the fridge for at least ½ hour before frying. 

  • Pour oil in the pan (about 3 mm) and turn heat to max. The oil must be very hot, if you drop a cube of bread it should be sizzling, reduce heat to medium and fry fish till golden brown on both side.

  • Drain fish on absorbent paper and serve immediately.



PS: If the fish is fresh, there is no problem freezing it once it has been cooked and just reheat it when wanted.



Serving suggestions:

  • Hot as a main course with potatoes chips, garlic mayonnaise, lemon wedges and a mix salad.

  • Cold as a main course or smaller portion as a starter, replace chips with a potatoes salad.

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