Makes
4
Ingredients
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120 gm Mission Corn & Rice Tortilla Chips
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400 gm Fish cut into 2cm fillets (Salmon Seabass, Tilapia, Dory etc.)
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½ tsp Garlic powder
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½ tsp Ginger powder
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1 tsp Chili flakes
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1 Egg
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1 tbsp Vinegar
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1 tsp Salt
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½ tsp Black Pepper
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1 tbsp Corn Flour
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1 cup Vegetable Oil for frying
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2 Limes, quartered
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50 ml Water
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Instructions
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Step 1
In a food processor, blend chips, garlic powder, ginger powder and chili flakes until coarse then place in a flat bowl.
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Step 2
Whisk an egg with some water and set aside.
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Step 3
In another bowl, mix the vinegar, salt and pepper. Dip fish fillets into the mixture then remove and place on a plate. Sprinkle corn flour over marinated fish fillets to coat evenly. Set aside.
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Step 4
In a pan, heat the oil on medium heat.
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Step 5
Take one marinated fish fillet, place it in the egg wash and then into the chips mixture. Place down the coated fish fillet gently into the hot oil. Fry on each side for 1 - 2 minutes until crispy and golden brown. Remove from pan onto kitchen towel to drain excess oil.
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Step 6
To serve, place fish into tiffin bowls and serve with lime wedges
