The trick to cooking crumbed food is to keep the oil hot so the coating doesn't soak up too much oil.
First time for us and loved these little pillows of lightness ,creamy subtle flavour enhanced with lemon and salt Yum however i did not do the soaking or peeling . mine were fresh so I placed in hot chicken stock , brought to the boil and cooked for 4-5 mins , drained on a plate , then followed the recipe realyyum - 05 Sep 2013