Rinse the fillets and pat dry. Cut out 2-3 fish with a fish-shaped cookie cutter from each fillet and sprinkle with herbs. Reserve the scraps for another use, such as for soup or Paella. Break the eggs and whisk together, place in a deep dish, place the flour in a deep plate, and the breadcrumbs in another separate plate and arrange in this order for frying (fish, flour, eggs, breadcrumbs, deep fryer, plate with paper towels). Heat the fryer. Coat the fish in flour, then dip in the egg mixture and finally in the breadcrumbs, pressing well. Fry the fish in batches in the fryer frying 2-3 minutes or until golden brown. Drain the cooked fish on the paper towels and keep warm in an oven preheated to 120°C (approximately 250°F).
Place the fish on plates and serve sprinkled with herbs and some paprika. Serve with potatoes or mashed potatoes, if desired.