4 white fish fillets (each weighing 100 grams each)
100 grams Antoniou Kataifi pastry
1 large handful of fresh flat leaf parsley
¼ cup sesame seeds
a pinch of salt and pepper
1 large egg, beaten
Canola oil for shallow frying
Clean your fish fillets and dry with kitchen paper. Set aside.
Place the kataifi pastry, parsley, sesame seeds and salt and pepper in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.
Lay out two large plates- one with the kataifi mixture and the other with the beaten egg.
Take one fish fillet, dip into the beaten egg and then coat with the kataifi mixture. Press down firmly to ensure the fish is coated well. Repeat with the remaining fish pieces and set aside.
Heat your oil and once it is ready fry one or two pieces of fish at a time turning over once the underside turns golden brown.
Drain on absorbent kitchen paper and serve immediately with chips, salad and tartare sauce.