serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 skinless snapper fillets
- 2 eggs
- 1 tsp garlic dip
- 110 g (¾ cup) plain flour
- 120 g (2 cups) panko crumbs
- salt and white pepper, to taste
- 750 ml (3 cups) oil, for deep-frying (grapeseed oil or rice bran oil)
- cooked Japanese rice, nori, soy sauce, Kewpi mayonnaise and Japanese pickles, to serve
Instructions
- Fish usually comes wrapped in paper. Open the packet and use the paper to dry off the fish fillets. The dryer the fish is, the crunchier the crumb will be.
- I also use the paper again for this next step. Put the fish and paper on the chopping board. Cut the fish into large nugget-sized pieces. (After the next step you can throw the paper away and you don’t have a stinky chopping board.)
- Whisk the eggs and garlic dip in a bowl. Place the flour in a shallow bowl and the breadcrumbs and in another. Season the breadcrumbs.
- Working with one piece at a time, dust the fish in flour and shake off the excess, then dip into the egg, followed by the breadcrumbs.
- Heat the oil for deep frying in a heavy-based saucepan to 180°C. Deep fry the fish in batches for about 1½ minutes on each side. Drain on paper towel.
- Serve immediately. Let the kids put rice on seaweed and make hand rolls with the fish.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
