Note: Personally, I usually prefer breading without the crunchy breadcrumb coating—just flour and egg—but this time I wanted to use breadcrumbs. You can coat with just flour and egg, or as I did, flour, egg, and breadcrumbs—it's up to you.

The day before, take the cauliflower florets out of the freezer and let them thaw in the refrigerator in a container with a rack to catch any drips.

Pour plenty of sunflower oil into a skillet.

While the oil heats, beat two eggs in a bowl with plenty of salt. Don't add salt to the cauliflower or fish. If you want to add other spices, do it now. I didn't add any since the breadcrumbs already have garlic and parsley.

Set up two more plates for breading: one with flour and one with the seasoned breadcrumbs.

Note 2: I usually use several tongs for breading. If you use the same one for everything, it gets coated. I use one tong to pick up the food and put it in the flour, another to move it from flour to egg, another from egg to breadcrumbs and then into the hot oil, and a fourth to turn the food while frying and transfer it to a plate or tray.

First, bread the cauliflower so it doesn't pick up a fishy taste. Coat each floret in flour, then egg, then breadcrumbs.

Fry until golden brown to your liking and let them drain on paper towels.

Once the cauliflower is done, bread the fish the same way: flour, egg, and breadcrumbs.

Serve on two plates, or bring the tray to the table so everyone can help themselves.

We chose the second option.