6 pieces of hake fish, skin off. Dry on roller towels to absorb extra moisture. On both sides of fish, sprinkle lemon juice, crushed garlic, fish spice and lemon pepper. Leave in fridge for 1-2hours.
Beat an egg with some milk.
Add alil fish spice and dried parsley to cornflake crumbs.
Dip fish in egg then in crumbs. Shallow fry in medium hot oil untill golden on both sides and fish is cooked through.