Instructions

1. Crush the dill, parsley and thyme with a mortar and pestle to reduce them to a fine consistency and release their flavor and aroma. Use the back of a metal spoon against a mixing bowl if you don't have access to a mortar and pestle.

2. Combine the dill, parsley, thyme, corn flour or meal, dry bread crumbs, onion powder, garlic powder, salt and black pepper in a large mixing bowl.

3. Crack the egg in a shallow bowl or pie plate and whisk it until it's mixed.

4. Dredge each fish fillet in the egg mixture and dip it in the fish fry mix, ensuring both sides of the fillet are covered. Place the fillets on a wax-paper lined plate until you're ready to fry them.

5. Pour vegetable oil into a large frying pan until the bottom of the pan is covered. Heat the frying pan on the stove over medium heat.

6. Put the coated fish fillets in the pan and cook them for 5 to 7 minutes. Flip them to the other side and cook for another 5 to 7 minutes. The fillets should appear golden in color when done.

7. Take the finished fish fillets out of the pan with a metal spatula and place them on a paper towel-covered plate. Let them cool and enjoy.