4 pieces sutchi/dory fish fillet – pat dry with kitchen paper
4 fried eggs
Potato chips – deep fried till golden brown, drain and set aside
1 tsp each – white and black pepper
1 tsp Italian herbs
1 tsp corn flour
50 g rice flour
50 g crispy tempura flour
A pinch of salt
1 egg – lightly beaten
100 g panko bread crumbs
1) Season fillets with marinade ingredients leave in the fridge for 2 hours. Coat fish with flour mixture, egg wash and coat with bread crumbs. Set aside for 15 minutes.
2) Heat oil in a wok and deep fry the fillets, 2 at a times till golden brown. Drained well and transfer to a serving plate.
3) Garnish with baked beans, coleslaw, potato chips, fried egg, tomato ketchup or tartar sauce.