Sift flour and salt together.
Add herbs and salt.
Coat fish with flour, dip into egg mixture and then into breadcrumbs.
Refrigerate for 20 minutes.
Heat the ghee in a large, heavy-based frying pan.
Add the fish and fry on both sides until crust is golden brown and the fish flakes easily.
Remove from ghee and drain on kitchen paper.
Season to taste and serve with crushed potato and lemon or lime wedges.