Oil spray
500g firm fish fillets (eg. Ling, Flathead)
1 large egg, lightly beaten
Salt and cracked black pepper
1 cup Panko bread crumbs
3 teaspoons garlic powder
1 tablespoon olive or vegetable  oil + extra to shallow fry

Horseradish Yoghurt

½ cup Jalna Greek Yoghurt
1 tablespoon horseradish 
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped chives

• Pre-heat oven to 250°C / fan forced 230°C.  Line a baking sheet with foil and spray lightly with cooking spray.  Set aside.
• Make horseradish yoghurt by combining all ingredients. Season with salt and pepper.
• Cut fish into pieces or strips.
• Place egg in a large bowl and generously season with salt and pepper.  In another bowl combine panko, garlic powder and 1 tablespoon olive oil.  Dip the fish strips into the egg, draining any excess. Dip fish into the panko crumbs, pressing firmly to ensure crumbs stick.
• Add enough oil to frypan to cover the base. Heat over a moderate heat. Cook fish pieces in batches until golden all over. Drain on paper towel. Place fish on baking tray and bake for a further 5-8 minutes or until fish is just cooked through.
• Serve fish pieces with horseradish yoghurt.