The last time we went to Tours we found bags of Japanese "panko" breadcrumbs at the Asian supermarket. On Friday we made fried fish and shrimp, with French-fried potatoes. The fried food was comforting on a chilly spring day.
Pat dry the fish fillets and shrimp with a clean towel or paper toweling. Dust them with flour, and shake off any excess. Beat an egg with a tablespoon of cold water and dip each piece of floured seafood into it. Then dredge the pieces in panko (or other breadcrumbs). Let them dry on a rack for five minutes before frying them in vegetable oil at 350ºF / 180ºC until golden brown and just cooked through. It doesn't take long.
We cooked filets de merlan (Atlantic whiting fillets) along with shrimp — prawns, if you prefer — imported from India and labeled queues de crevettes crues. Both were good. When you don't eat much fried seafood (unlike in the States, where it is ubiquitous), it's a treat once in a while.