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Crumb Fried Fish and Potato Chips
Crumb Fried Fish and Chips
- Fish Filet – 1 Kg
- Oil – 400 ml
- Eggs – 4
- Lemons – 2, juiced
- Mustard Powder – 1/2 Teaspoon
- Salt – 2 Teaspoons
- Ginger Garlic Paste – 4 Teaspoons
- Fresh Coriander Paste – 4 Teaspoons
- Flour – 4 Tablespoons
- Bread Crumbs – 2 cups
- Potatoes – 4, for chips
Method: How to make Crumb Fried Fish and Chips
Beat the eggs and mix all the ingredients except the bread crumbs. Marinate the fish in the mixture for 1 hour. Spread the breadcrumbs in a platter. Take out each moist piece of fish and coat with the bread crumbs and refrigerate till ready to use. Can be prepared and kept ready even 1 day before the party.
When required, heat oil in a pan. Put a few pieces at a time and fry till golden brown. Drain on paper towel. Serve hot.
Crumb Fried Paneer and Potato Chips (Vegetarian Option)
Cut 1 Kg Paneer into pieces. Follow the same method as for the Crumb Fried Fish but omit the eggs in the marinade.
Keep a bowl of salted water ready. Peel potatoes, cut in long, thick chips the size of a finger and put in the salted water. This prevents the potatoes from turning brown. Dry the potato chips on a cloth just before frying in hot oil. Fry on both sides till golden brown. This method gives soft finger chips. If you want slightly crisper chips, fry them for about 2/3 minutes, remove from the oil and re-fry them when ready to serve. Drain on a paper towel. And serve as a snack or as an accompaniment with the Crumb Fried Fish or Paneer.