Panko Crusted Fish And Chips Recipe
remoulade, cocktail sauce, napa cabbage-bell pepper slaw & fries
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Ingredients
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Panko Crusted Fish and Chips
Method
Cooking Instructions
- 1
- 2
Fry the Potatoes
In a large pot, heat vegetable oil over medium heat. Once hot, fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove from oil and drain on paper towels. Season with salt to taste.
- 3
Prepare the Slaw
In a large bowl, combine the shredded napa cabbage and sliced bell pepper. In a small bowl, mix mayonnaise, Dijon mustard, and lemon juice. Pour the dressing over the vegetables and toss to combine. Set aside.
- 4
Prepare the Fish
Set up a dredging station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and the last with panko breadcrumbs.
- 5
Coat the Fish
Dip each fish fillet first into the flour, then into the egg, and finally into the panko breadcrumbs, ensuring it is evenly coated.
- 6
Fry the Fish
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated fish fillets and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from oil and place on paper towels to drain.
- 7
Prepare the Sauces
In a small bowl, mix ketchup and horseradish to create cocktail sauce. Set aside.
- 8
Serve
Plate the crispy fish fillets with fries and slaw on the side. Serve with remoulade and cocktail sauce.