• In large bowl, place 2.2 pounds boneless fish cubes along with 2 tablespoons oil, 2 tablespoons lemon juice, 2 teaspoons garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Combine well, cover and set it aside for 10 minutes.

To coat the fish

• Place 5 cups cornflakes in a large ziploc bag and seal. Roll the rolling pin over the ziplock bag with cornflakes all over the edge so that everything crushed to even small crumbs.
• Transfer the cornflake crumbs onto a plate. Add chopped ⅓ cup fresh parsley, 1 tablespoon dried oregano and combine well. Set aside.
• In a bowl or plate, season 1 cup plain flour with 1 teaspoon salt and ½ teaspoon freshly ground black pepper and mix. Set aside.
• Take a piece of marinated fish and coat it with the seasoned flour, shaking off any excess.
• Dip the floured fish into the beaten eggs, ensuring it is coated well, wipe the excess egg on the side of the bowl to avoid dripping.
• Then roll the fish in the herbed cornflakes mixture to coat well. Coat the entire batch in the same manner. For a thicker coating, repeat the process - dip again in the egg and coat it with the cornflakes mixture.
• Place the coated fish pieces onto a plate and freeze for 30 minutes.
• Heat enough oil in a deep pan or a pot. Deep fry the fish nuggets on a medium heat until golden brown and crisp.
• Remove the fried nuggets with a slotted spoon and drain on the kitchen towel.
• Serve immediately with your favorite dip or sauce .