2 cups Oil 
6 Hake fillets
1 cup Fresh lemon juice
1 cup Flour
5 Tbsp Seven Colours Grill Seasoning™
2 Tbsp Dried parsley
2 Eggs


Heat oil in a pan on medium heat. Marinate hake in lemon juice. Mix flour, Seven Colours Grill Seasoning™ and parsley. In a separate bowl, gently whisk eggs. Dip each fillet in egg then coat with the flour mixture. Repeat the process so that each fillet gets a double coat. Once the oil is hot enough, fry fillets until they are crispy and golden brown. Place fillets on paper towel to absorb any excess oil.
TIP: Serve with fries seasoned with Seven Colours Grill Seasoning™ and tartar sauce.