Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup vegetable oil
- 1 cup shrimp chips
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tbsp. Dijon mustard
- 1 tbsp. lemon juice
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. Cut the fish fillets into bite-sized pieces.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the panko breadcrumbs.
6. Coat each piece of fish in the flour mixture, then dip it in the beaten eggs, and finally coat it in the panko breadcrumbs.
7. Fry the fish in the hot oil for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil.
8. Fry the shrimp chips in the hot oil for 30 seconds or until puffed and crispy. Remove with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil.
9. In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, and lemon juice to make the honey mustard sauce.
10. Serve the fried fish and shrimp chips with the honey mustard sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 36g
Carbohydrates: 43g
Protein: 29g
Substitutions for ingredients:
- Any white fish can be used instead of cod or tilapia.
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Any type of oil can be used for frying.
Variations:
- Add spices or herbs to the flour mixture for extra flavor.
- Serve with a different dipping sauce, such as tartar sauce or cocktail sauce.
- Use different types of seafood, such as shrimp or calamari.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Don't overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy fish.
- Drain excess oil on paper towels to prevent the fish from becoming greasy.
Storage instructions:
Leftover fried fish and shrimp chips can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish and shrimp chips on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through and crispy.
Presentation ideas:
Serve the fried fish and shrimp chips on a platter with the honey mustard sauce in a small bowl in the center.
Garnishes:
Garnish with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve with a side salad or coleslaw for a complete meal.
Suggested side dishes:
- French fries
- Sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the coating is not sticking to the fish, make sure the fish is dry before coating it in the flour mixture.
- If the coating is falling off during frying, make sure the oil is hot enough and don't overcrowd the fryer or pot.
Food safety advice:
- Use a thermometer to ensure the oil reaches the correct temperature for frying.
- Don't leave the hot oil unattended and keep children and pets away from the fryer or pot.
Food history:
Fried fish is a popular dish in many cultures, including Southern cuisine in the United States and British cuisine. Shrimp chips, also known as prawn crackers, are a popular snack in Southeast Asia.
Flavor profiles:
The fried fish and shrimp chips are crispy and savory, while the honey mustard sauce adds a sweet and tangy flavor.
Serving suggestions:
Serve as an appetizer or main course for a casual dinner party or game day gathering.
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