Crumbed Fish and Chips

Who doesn't like an easy yet delicious dinner?  Tonight, as I need to look after one kid and one baby in the home, I need something that effortless and flavorsome dish.  This crumbed fish and chips is super easy to make.  I used a pegasius fillet fish for this dish but other types of fillet like basa or cod fillet also made a great dish.  

Firstly, prepare the dry ingredients on the plate, flour, beaten egg and panko bread crumbs, all in a separate plate.  For the flour, combine it with some seasoning, like salt, pepper, and abit of chili powder or paprika powder for adding some punch to the fish.  In another plate or wide bowl, lightly beaten the egg, then leave it aside.  On the last plate, fill in with some bread crumbs.  If panko bread crumbs is not available, you can also use the ordinary bread crumbs. 

After that, cut your fish fillet into a fish-finger size and flavoring it with some salt and pepper evenly.  Then, dip them first in the flour and shake out some excess flour.  Next, coat them with beaten egg and lastly cover them with bread crumbs.  Repeat the same process and do it for all the fish. 

First plate is seasoned flour

Second bowl is beaten egg

Third bowl is panko bread crumbs

Once you are ready for deep frying, heat the oil in the pan until the bubble is sticking on the chopstick when inserted in the hot oil.  Fry them in batches so it won't be too overcrowded.  Flip them over time and cook until golden brown.  After you finished with fish, jump onto frying the chips. 

In the mean time, make your dipping sauce.  You can use the store-brought tartar sauce or make this sweet chilli mayo sauce.  What you need to do is combining the same portion of sweet chilli and mayo and stir them well. 

One or two pieces already in my mouth before it reaches the dining table.  So mouthwatering....  So crunchy....  So delightful....

Sweet chilli mayo dipping sauce

What I did with leftover egg is deep frying them on that oil.  Slowly drop your egg in the hot oil through the strainer so it will create some crispy egg floss.  Break them up and cook until light brown then drain them on the paper towel.

This prepartion and cooking time took me about half an hour but yet I can do something else meanwhile when frying.  But it only took 10 minutes for us to munch them all.  Now, all done and dusted...  Good night everyone and Octie Appetie....