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Snapper or any good eating fish will do.
Fillet the fish, skin the fillets and remove all the bones. (not as hard as it sounds). Lay the fish skin side towards you and cut away any dark meat along the lateral line. Now cut 1/4 inch thick steaks from the fillet by angling the cuts towards the head. (or rather where the head used to be.) Prepare a bowl with a cup of flour, teaspoon of salt, pepper, pinch of mixed herbs and a pinch of dried ginger. Mix these dry ingredients together well. In another bowl beat together three eggs with a pinch of salt and a pinch of pepper. Take each steak and roll it in the dry mix then dip it into the egg. Drop it into a hot fry pan and cook two minutes each side.
Select a fine dry white wine and enjoy.
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