Fish with Japanese seasonings from Nigel Slater.
Scatter the crumbs in a shallow layer on a deep plate, then stir in the togarashi seasoning and the dried yuzu powder. Break the egg into a shallow bowl and beat lightly to mix the yolk and white.
Skin the fish then cut into thin slices, approximately the thickness of your little finger. Dip the slices of fish briefly into the egg then into the seasoned crumbs, pressing down firmly and turning them over till they are lightly coated with crumbs.
Warm the oil in a shallow pan, lower in the pieces of fish, a few at a time, then let them cook for three of four minutes till golden.
Turn carefully with a palette knife, continue cooking for a minute or two, then lift out and place for a few seconds on kitchen paper before serving.