Crumbed Fish and Chips
Crumbed Fish and Chips bears no resemblance to the English Fish and Chips. These marinated, crumb coated and pan fried fillets are so yummy, served with a special quickie tartar sauce and fries or chips. Use thin white fillets of fish (boneless), that have a thin and edible skin.
I find Yellowtail Fusilier (Caesio spp) to be a good choice. I like a fish that isn’t extremely fishy for this recipe. The fish tastes much like fish fingers and has a dark brown crumbed coating. Served straight from the pan, it is delicious. I use this Byron Bay Jalapeño Chili Sauce sometimes as a short cut for the marinade, but you can make your own.
This is a very easy dish. My husband who usually hates the regular fish and chips enjoyed this version.
Recipe Name: Crumbed Fish and Chips with Quickie Tartar Sauce
Recipe Type: Fish
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 15 min
Marination Time: 2hours
Cook time: 10 minutes
Total time: 25 minutes plus marination
Yield: (4 servings)
Crumbed Fish and Chips
- 4 thin fillets of fresh white fish like – Yellowtail Fusilier – must be boneless fillets with edible skin
- ¼ cup oil for shallow pan frying
- prepared french fried or chips to serve with
- 1 tsp garlic powder or 2 tsp garlic paste
- ½ tsp onion powder or 1 tsp shallot paste
- ¼ tsp ginger powder or ½ tsp ginger paste
- ¹/8 tsp lemon powder or 1½ tsp lime juice
- ¼ tsp turmeric powder
- ¹/8 tsp black pepper powder ?
- ½ tsp salt or to taste
- 2 Tbsp Byron Bay Jalapeño Chili Sauce OR Make your own – see below.
From Crumb Coating:
- 1 cup plain flour
- 2 eggs, beaten
- 1 ½ cups toasted bread crumbs or panko
- ½ tsp course black pepper powder
- ½ tsp salt
Home made Jalapeño chili sauce:
- 3 jalapeno chili peppers or 2 long mild green chillies – remove seeds
- 1 small chill – hot
- 4 Tbsp water
- 2 Tbsp fresh coriander, chopped
- 2 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp sugar
- 1 Tbsp chopped sweet mango
- 1 Tbsp lime juice
For special, Quickie Tartar Sauce:
- 4 Tbsp Mayonaise
- 4 Tbsp thick ‘hung’ yoghurt – not too sour
- 6-7 dill pickle slices, finely chopped
- 1 small firm tomato, finely chopped
- 1 long mild green chili, finely chopped
- 1 small clove garlic, minced
- 2 Tbsp shallots, finely chopped
- 1 tsp lime juice
- 2 Tbsp finely chopped parsley (Use coriander if not available)
- salt and pepper to taste
- Rinse the fish fillets gently. Scrub with a little salt and rinse again.
- Pat dry the fish or leave to drain thoroughly. Place in a bowl.
- Marinate the fish by rubbing all the ingredients for the ‘Marinade’ onto the fish, to coat evenly.
- Cover the the bowl and refrigerate for 2 hours.
- Make the quickie tartar sauce now and chill as well. (See below).
For the crumb coating:
- Add the plain flour to a wide bowl. Stir in the salt and pepper with a fork, to distribute evenly.
- Add the eggs to another bowl and beat lightly.
- Add the toasted bread crumbs or panko to a another shallow plate.
- Remove the marinated fish from the fridge. (it’s good to remember which is the skin side of the fillets).
- First dip/drag in the bowl of seasoned flour. Coat lightly.
- Next dip the dredged fillets into the beaten egg mixture.
- Finally place on the plate of bread crumbs and coat both sides, Make sure the fillets are completely covered.
- Heat oil in a shallow pan. (You can start frying the french fried in another pan/pot at the same time on another burner).
- Just as it heats up and before the oil gets very hot, slide the fillets (skin side down).
- Keep the heat on low-medium and fry till the crust gets dark golden brown.
- Flip gently and repeat on other side. We want a nice dark gold color but careful not to blacken/charr the crumb. (You can make them lighter if you like, I like them a little darker, they stay crisper for longer – just make sure they don’t turn black and bitter).Its’ okay to make one side lighter than the other as well.
- The fish should cook for about 5 minutes.
- Drain on kitchen paper.
- Serve immediately with the fries and quickie tartar sauce.
To make the Special Quickie Tartar Sauce:
- Chop all the ingredients.
- Whisk together the mayyonaise, yoghurt and lime juice.
- Add salt and pepper to taste. stir through.
- Add the chopped ingredients. and stir well.
- Cover and chill for 2 hours (same time as the fish is marinating).
To make the Jalapeño Chili Sauce:
- Seed the jalapeño or mild long green chili pepper by slitting lengthwise and scraping off the seeds.
- Remove stem from small hot chili.
- Boil all the chilies for 5 minutes.
- Chop and add to a mixer/grinder with all other ingredients.
- Grind to a course texture.
Crumbed Fish and Chips with Quickie Tartar Sauce
- Dried powders of garlic, ginger, onion, lemon and many other ingredients is easily available now in most supermarkets. I prefer the dried ingredients for this recipe. If you do not have it however, you can substitute with the freshly ground, smooth paste of all the ingredients.
- To make toasted bread crumbs, process stale bread to a crumb. Dry roast/toast in a pan or place in the oven till the crumbs become slighlty toasted and hard without becoming brown. Use ready made Panko Bread Crumbs instead if available.
- Like other batter fried fish, this does not reheat well and must be served immediately.
Key Ingredients: Fish,Flour, Egg, Bread Crumbs, Salt, Pepper.
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