Serve in paper boxes or paper cones.
Place a fish piece in the flour bowl and cover well. Dip the flour-coated fish piece in egg and then in the bread crumb mixture.
Cut the fish into 20 pieces.
When ready to cook, preheat oven to 210°C. Line three baking trays with baking paper.
Combine the fresh crumbs and lemon rind in a third bowl.
Break eggs into another bowl and stir.
Place the flour in a bowl.
Bake for 10-15 minutes until golden and sizzling.
