Instructions

1. Crush your dried bread into very fine pieces. You can use any type of stale bread whether white, French, sourdough, etc. It must be hard to the touch, that is, it should sound hollow when you tap it against the counter. Use either a food processor to quickly grind the pieces, or crush by hand or in a mortar and pestle (you can purchase plain breadcrumbs if you prefer). Transfer the crumbs to a bowl, and stir in the salt, parsley, pepper, garlic powder, onion powder, oregano, and basil. Combine well, and set aside.

2. Clean your fish. For fish fillets such as cod, trout, whiting, or catfish (you can use virtually any type of fish as long as it is semi-firm; talk to your local fish monger for seasonal suggestions) make sure you clean off any slime or residue. Lake-taste and "fishy" smells can ruin even the best recipe. Use only very fresh fish. You can fillet the fish yourself, or ask your fish monger to fillet it for you.

3. Prepare the batter. Pour 1 cup of all purpose flour onto a shallow plate and sprinkle with salt and pepper. Mix using your fingers. Set aside. Crack two eggs into a shallow bowl and mix with 2 tablespoons of water. Set aside. In another shallow plate, pour and spread out the breadcrumbs. Line the two plates and bowl in a production line from left to right beginning with flour, then egg, then crumbs.

4. Dip the fish fillets individually into the flour and shake off any excess clumps. Submerge into the egg mixture making sure to coat both sides, and then allow to drip off the excess. Finally, roll and coat completely in the breadcrumbs and lightly shake to remove the excess crumbs. Place on a wax or parchment covered plate or tray, and refrigerate for 30 minutes.

5. Heat a large frying pan (tall sides preferably) over medium-high heat. Once the pan is hot, add the oil until about 1/4 to 1/2-inch high. Let the oil get hot, and then test by tossing in a few bread crumbs. If the test crumbs sizzle, it is ready and you can begin cooking your fish. Add the fish to the pan two to three fillets at a time; do not overcrowd or let the fish touch. Allow the fish to fry for about six minutes, flipping after three to allow for even crisping on both sides. Using tongs or a slotted spoon, transfer to a wire rack above a paper towel and allow to drip and cool slightly.

6. Transfer to a serving plate, sprinkle with a little salt and squeeze a fresh lemon wedge over the top. Serve with vinegar, or a dipping sauce of your choice.