Cape Hake Francaise over Spaghetti

Instructions:

1. Small dice the shallot and thin slice the garlic
2. Fill a medium-size pan with water and heat until boiling
3. Place flour in large plate
4. Place eggs in large bowl, add milk, and mix together
5. Dredge the Cape Hake fillets in the flour followed by the egg mixture
6. Sauté the battered Cape Hake fillets with 1 tbsp olive oil in a pan over medium to high heat
7. Flip the Cape Hake fillets once browned on one side, cook until browned on the other side or until an internal temperature of 145°F is reached
8. Sauté the sliced garlic, diced shallot, and capers then deglaze the pan with white wine and sprinkle in the chili flake
9. Add the angel hair pasta to the boiling water and cook for 2-4 minutes
10. Drain the cooked angel hair pasta and add it to the pan of the garlic, shallot, caper, wine mixture
11. Plate the Cape Hake fillets on top of the angel hair pasta