This Ashkenazic dish is from Alsace, France, where freshwater fish, such as carp, are favoured in local cuisine. Sharp horseradish is a traditional pairing.
Cut the fish into thin strips, about 6 cm/2½ in long by 1 cm/½ in thick. Season the flour with salt and pepper. Dip the strips of fish in the flour, then in the beaten egg and finally coat in the breadcrumbs.