John Myers
Ingredients for 2 servings:
- 500 g fish fillet(s)
- 1 bag(s) of prawn chips (Kroepoek chips – also Krupuk, or similar)
- 2 eggs
- 100 g flour
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
First, prepare the fish fillet (I fillet a whole salmon, but ready-made fillets work too), remove any skin if necessary, and cut into long strips, ideally 5-7 cm long. Crack and whisk the eggs, crush and grind the Kroepoek chips (I like to leave a few larger crumbs). Set up three plates and spread the flour, egg mixture, and Kroepoek breadcrumbs on each plate. Lightly salt and pepper the fish, then turn it over and lightly salt and pepper this side as well. Set the deep fryer to 160°C and bread the fish fillets. To do this, first coat the plate with flour on all sides, then dip it directly into the plate with the egg mixture, coating it all over. Finally, dip it completely in the Kroepoek breadcrumbs and press down firmly. Then place it directly into the hot frying oil and fry in batches until golden brown. Drain and let rest on a paper towel for 3 minutes, then serve. Serve with a fruity chutney, such as plum or apricot chutney, and/or a fresh salad. Any leftover, mushy pieces can easily be refried in the deep fryer. This crisp coating for frying adds crispness and flavor. The fish is gently cooked (wild salmon stays delicately pink), and its natural flavors blend perfectly with the crab crisp coating.
Facebook Comments