A fruity and tart grapefruit spritzer is the perfect companion for this delicate cod fish fillet. Together, the combination creates a crunchy and crisp taste sensation.
Cut the cod into strips (approx. the size of an index finger).
Set up three bowls for breading. Put flour in the first. In the second, beat the eggs. Mix panko and cornflakes in the third.
Season the cod with salt and pepper, and dredge each strip through each of the three bowls: first the flour, then the egg, finishing off with the panko cornflake mix.
Deep fry the fish fillets in hot vegetable oil for approx 1 - 2 min. on both sides until golden. Remove with a skimmer and place on a paper towel lined-plate. Serve immediately while crispy with mashed potatoes and a variety of dips.