Choose the right fish:
When it comes to crumbing fish, it's important to choose a firm, white fish that won't fall apart during the crumbing process.
Good options include flathead, whiting, hake, barramundi, flake, snapper, tarakihi, gurnard, trevally, cod, haddock, and tilapia.

Prepare the fish:
Before crumbing, make sure to pat the fish dry with a paper towel to remove any excess moisture.
This will help the crumb mixture stick better.

Set up a crumbing station:
To crumb your fish, you will need a crumbing station.
This should include three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Prepare the crumb mixture:
To make the crumb mixture, combine breadcrumbs with your choice of seasonings.
Common options include salt, pepper, garlic powder, and paprika.
You can also add grated Parmesan cheese for extra flavour.

Coat the fish:
Dip each piece of fish into a beaten egg mixture, then coat it in the crumb mixture.
Make sure to press the crumbs onto the fish to ensure they stick.

Rest the Fish:
After coating your fish fillet in breadcrumbs, it's important to let it rest in the refrigerator for a few minutes before cooking.
For best results, allow it to rest for at least 30 minutes.

This resting period helps the breadcrumbs stick to the fish and prevents them from falling off during cooking.

Baking the fish:
To Bake, preheat the oven to 200°C (400°F) and place the fish on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the fish is cooked through and the crumbs are golden brown.

Pan frying the fish:
Heat a skillet over medium-high heat and add oil. Once the oil is hot, add the chicken pieces and cook for 3-4 minutes on each side, or until golden brown and cooked through.

Serve and enjoy:
Once the fish is cooked, serve it with your choice of sides, such as roasted vegetables or a salad. Enjoy your delicious, crispy crumbed fish!