Directions:

Wash the fish; pat dry. Cut into 6 ounce serving pieces. Put on a large platter and sprinkle with salt to taste and juice of 1 lemon. Cover and refrigerate for 30 minutes. Mix flour and corn flour in bowl. In a medium bowl, beat eggs and milk for 2 minutes. Dip the fish in the egg mixture then the flour; gently shake off excess flour. In a large skillet, heat 1-inch of oil until very hot. Add 2 to 3 pieces of fish and fry 5 to 6 minutes on each side until golden brown. Remove fish and drain on paper towels. Place fish on a large platter, top with lemon slices and garnish with parsley. Serve hot.

Serves 5 to 6.

Note: Corn flour is the finely ground corn meal, can be purchased at supermarkets and Mediterranean markets.