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.

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Crumbed Fish and Chips

Ingredients:

• 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

For Marinade:

•  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

Method:

• 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.

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• Marinate the fish by rubbing all the ingredients for the ‘Marinade’ onto the fish, to coat evenly.
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• 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.
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• Next dip the dredged fillets into the beaten egg mixture.
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• Finally place on the plate of bread crumbs and coat both sides, Make sure the fillets are completely covered.
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• 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).
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• 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.
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• 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.

Let us know if you tried it – Crumbed Fish and Chips with Quickie Tartar Sauce . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.