I like it dipped in milk, then dredged in flower and pan fried until crisp on the outside but still moist.

While its cooking I make a curry with smallest cocktail shrimp I can find, using a little fish or chicken stock, paprika, curry powder to taste, garlic to taste, onion powder to taste, coconut milk (just a little), and finish it with a bit of sherry, cooked until it doesn't have an alcohol taste.

I serve the pan fried fish with a spoonful of the curry on top. It's really a pretty easy dish to make.

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