Very easy, very tasty, and it is not just for kids!
1- Cut some white fish in cubes, here I used Bass. Use almost frozen fish so that cutting is easier and more neat.
2- Dip the nuggets in an egg dip (one egg very well beaten) and cover with crushed Corn Flakes (as in the photo) or any mix you prefer. Avoid breadcrumbs as they soak up a lot of oil.
3- Fry in olive oil.
I served it with Moroccan lemon preserve and fresh mint, and accompanied it with fresh pasta topped with Parmigiano shavings and a green salad on the side.