Process:

In a bowl, mix the soy sauce, water and ginger garlic paste to make the marinade. Massage the marinade into every fish fillet and chill in the fridge while covered for 30 mins (minimum) to 1 hour (maximum). The soy sauce helps to tenderize the fillet and infuses flavor. Don’t marinate for more than 1 hour as the fish fillet will be mushy when cooked.

As the fillet marinates, in a blender, blend the cornflakes, spices and salt till powdery. Do not add any liquid. This will be a substitute for breadcrumbs. I feel it makes a crunchier crust than breadcrumbs would.

After an hour, remove the fillets from the fridge. Arrange on a counter the following, in this order:
1. Fish fillets
2. Wheat flour
3. Eggs
4. Seasoned corn flakes powder

Dip the fish fillet in the wheat flour and coat, then into the eggs and finally into the seasoned cornflakes powder. Set aside and follow the same procedure for the other fillets. The flour helps the egg wash to adhere, while the egg wash helps the seasoned cornflakes powder to adhere instead of falling off in hot oil. They also help to add texture – the enticingly brown crust, flavor and color.

On a pan, pour some oil, enough to coat the pan. When the oil is hot, place one fillet and fry each side for 5 minutes on medium heat. Place on a grease-proof paper to drain the extra oil and repeat the same procedure for the rest. Serve with slices of lime.

You can also choose to bake instead of frying the fish. Baking is actually a healthier option as no oil is used and its proven that there is less loss of omega 3 fatty acids. If you choose to bake, bake uncovered at 375F or 190C for 15-20 mins or until the fillets flake easily with a fork. Avoid turning the fish and if you choose to turn them, turn it only once and use two spatulas instead of one as the fillet can easily fall apart.