Crumb Fried Fish and Potato Chips

Crumb Fried Fish and Chips


  1. Fish Filet – 1 Kg
  2. Oil – 400 ml
  3. Eggs – 4
  4. Lemons – 2, juiced
  5. Mustard Powder – 1/2 Teaspoon
  6. Salt – 2 Teaspoons
  7. Ginger Garlic Paste – 4 Teaspoons
  8. Fresh Coriander Paste – 4 Teaspoons
  9. Flour – 4 Tablespoons
  10. Bread Crumbs – 2 cups
  11. 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.

Potato Chips

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.

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