How to make
The fish is cleaned and washed well. Cut it into slices. The spices (salt, coriander, savory herb, dill, basil and fenugreek) need to be mixed and the pieces of fish are seasoned with them.
The flavored fish is covered with cling film and left in the refrigerator for about an hour so that it can absorb the spices. Each piece of fish is rolled into the corn flour.
Fry in very hot oil and lard (50/50) until you get a nice golden crisp. Serve with lemon slices while still warm.
