Cut each fillet into 2-3 even strips. Take three bowls: combine the flour and celery salt in one, put the egg in another, and combine the crumbs and parsley in the last bowl. Dip each fish strip first in the flour, then the egg and lastly coat in crumbs. Cover and chill until ready to cook.
Heat a 5cm depth of oil in a medium saucepan. Cook the fish, a few strips at a time, until golden and cooked through. Keep warm while cooking the remaining fish.
You can also bake the fish for a healthier version. Arrange in a single layer on a lined tray and spray lightly or drizzle with oil. Bake for 10-12 minutes at 180°C or until fish is starting to flake and the crumbs are lightly toasted.
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