Categories: Food & Drink

Breaded Fish and Chips Recipe

Many of us dining at western restaurants would inevitably had

 the urge to try out the chef recommended meal, fish and chips 

with creamy mushroom sauce or grilled chicken chop

 

Western food where it is concerned do not include rice but 

potatoes or meaty ingredients as main course dish. 

 

This is quite different from local Asian eating habit. 

 

Rice is a staple food for Malaysians but it could bored anyone 

with the same food every day.


So, what is so appealing about a piece of flat fish and fried potato

 chips ?

 

I am not sure whether codfish or dory fish would make a good 

crispy fish fillet but I am going to try my hands on a piece of 

dory fish fillet since there was 50% discount at Tesco for 3

 frozen pieces.

Fish and Chips Recipe

2 dory fish or any fish fillets

1 egg beaten

a packet of breadcrumbs

4 tbsp butter

1/2 lemon

 

Method of preparation:

1. Place breadcrumbs on a plate.

2. Dip each dory fish into the beaten egg.

3. Make sure both sides are well coated.

4. Place each fish on the plate to coat the breadcrumbs. 

5. Coat both sides as thick as possible.

6. In a frying pan, heat up with butter until fairly hot.

7. Squeeze in lemon juice into the butter.

8. Place the dory fish into the melted butter.

9. Fry for 5-10 minutes.

10. Flip over to the uncooked side.

11. Turn off heat when the fishes turned crispy and brownish.

12. Drain well on kitchen paper towel to absorb the excess oil.

13. Serve with yellow mustard or tartar sauce and chopped parsley.

 

To prepare the chips

2 large Holland or USA potatoes

Oil to cook

1. Briefly wash the potatoes to remove the dirt.

2. Peel off the skin

3. Cut potatoes into long thin strips

4. Sprinkle a little salt and pepper and toss well.

5. Heat up a deep fryer with lots of oil.

6. Dip in one batch of potato chips, one at a time.

7. It will take around 5-10 minutes to 

cook crispy, brown potato chips.

8. Lift them up and drain on kitchen paper towel.

Related Post

 

Side Dish

A complimentary of:

Sunny side egg

Fried potato chips

Fresh iceberg lettuce

Mashed potatoes

Cold pasta salad

Fresh vegetable salad

Fresh fruit salad

Mushroom soup

 

Breadcrumbs vs Batter

Breadcrumbs is definitely a healthier choice compare to batter.

Breadcrumbs are light, made from toasted bread and coat meats

 well.

These crumbs do not absorb oil because batter do need a lot of

 oil to cook the inner side of the fish flesh.

It takes much longer time for the oil to fry up the batter first 

before heating up the flesh.

In addition batter is soggy while breadcrumbs are crispy and 

crunchy.

 

Choose the right fish

If you like Fish and Chips as much as my kids do, you will be

 happy to know that this fish recipe is very easy to prepare.

You can do it for a quick breakfast, lunch or dinner but remember

 to transfer your selected fish to the fridge not the freezer. 

You need to thaw the fish first.

There is no rule which type of fish you can use in this quick to

 prepare recipe.

If possible, look for fish with little bones because you want to

 have more fillet in it.

In the supermarket and the wet market, you can find :

cod fish, 

seabass , 

Spanish mackerel- cut into thick slices

Ikan kurau- cut into thick slices

Dory fish fillets

 

Remember to choose fresh fish, those freshly cut fish would

 make a splendid main course dish of the day.

It is best to cook the fish on the day itself in order to maintain the

 freshness and nutritional value.

 

Do try this simple Fish and Chips with breadcrumbs for a 

healthier meal.

Copyright allrights reserved by peachpurple

Photos belonged to peachpurple

Do join in LiteracyBase now and share with us your recipe 

More recipes you might be interested:

Grilled Vegetable Kebabs

Baked Ham Pepper  Beans

Dad’s Favorite Chicken Hot Pot

Father’s Day Card

 

 

 




  • peachpurple

    View Comments

    • @peachpurple This sounds delicious. I love fish and chips. I have never had it with any other fish than cod though since that is what the restaurants use here in the US. I am sure other fish would work too like you said. I have never made it myself but your recipe looks like it is easy enough to do and would not take a lot of time either. Thanks for sharing this recipe with us.

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