My grand dad absolutely adored his fried fish and chips from Khyber in Bombay. This is a sightly different take on that
- For the Crumbing:
- 4 White Snapper Fillets (1 Kg in total)
- 150g breadcrumbs
- 60g Corn Flour
- 4 Eggs
- For Frying & Sauce:
- 250 ml oil
- 1 tablespoon of butter
- 3 garlic cloves, peeled and chopped in half
- 80 ml balsamic vinegar
- 80 ml fresh lime juice
- 2 sprigs of rosemary or thyme
- salt and pepper, to taste
- Thaw the FishVish White Snapper Fillets completely and pat dry with a kitchen towel
- Put the corn flour on a plate and season with salt and pepper. On another plate put the breadcrumbs.
- Lightly beat eggs in shallow bowl wide enough to take the fillets
- Lightly dust the fillets with the corn flour, dip in the egg wash and then coat with breadcrumbs.
- In a large frying pan heat the oil along with the butter, garlic and the rosemary or thyme until very hot. Place the fillets in the pan 2 at a time and cook for about 2 minutes on each side until golden brown. Once cooked, remove from pan place them on a plate lined with the paper towels to soak up excess oil.
- Drain the oil, retaining the garlic and herbs
- Remove all breadcrumbs from the frying pan, leaving only the garlic and herbs in and add the balsamic vinegar. Simmer for 3 or 4 minutes to reduce the liquid by a third.
- Add the line juice and season with salt and pepper. Mix well, pour into a small bowl.
- Serve the crumbed fillets with the sauce on the side and garnish with some fresh herb leaves.
Recipe Credit: Mathew Hayden