Culinary Corner: Fish N' Chips
This version of fish n’ chips was inspired by the classic “Chicken & waffles” flavors. These crispy fried fish fingers, are crunchy outside and tender inside and tastes so special with the sweet hot maple sauce!
Raizy Fried (@raizyscookin)
FISH N’ CHIPS
By: Raizy Fried
11/2 lb. Tilapia (or Turbo), cut into sticks
1 cup flour
1 tablespoon coconut milk
2 cups cornflakes, crushed roughly
1 cups breadcrumbs
4 potatoes, peeled and cut into strips
1 quart vegetable/canola oil, for deep frying
Salt, for sprinkling
HOT MAPLE SAUCE:
½ cup maple syrup
2 tablespoons hot sauce
MAPLE MUSTARD DIP:
½ cup mayonnaise
1 teaspoon maple syrup
1 ½ teaspoons mustard
Pre-heat the oil in a large pot to 350 degrees.
When oil is bubbling, fry the potatoes in the hot oil over high heat for about 4-5 minutes till golden. Then drain on paper towel. Sprinkle with salt.
Prepare 3 plates, in one the flour. In the second plate beat the 3 eggs with the coconut milk. In the 3rd plate combine the cornflakes and breadcrumbs. Note: crush the cornflakes slightly; you don’t want corn flakes crumbs, yet crispy pieces.
Coat each stick of fish in flour, and then dredge in eggs than in the crumbs. Repeat with the rest. Heat oil in a frying pan over high heat.
Fry fish for 4-5 minutes till golden brown. Put fried fish on paper towel lined plate.
For the hot maple sauce, Combine sauce ingredients. Serve the crispy fish with the hot maple sauce.
For the Maple Mustard dip, combine the ingredients. Serve together with the chips.