Recipe for crispy fish and chips with panko
This version of fish and chips uses panko breadcrumbs to create a particularly light and crispy crust. The fish remains moist inside thanks to quick frying, while the thick-cut fries add a touch of...
- Author
- iRASSHAi
- Prep Time
- 25 minutes
- Cooking Time
- 25 minutes
- Servings
- 4
- Kitchen
- English
Ingredients
- 4 cod fillets (150–180 g each)
- 80 g flour
- 2 eggs
- 120 g panko breadcrumbs
- Salt and pepper
- Cooking oil (sunflower or peanut)
- 800 g to 1 kg potatoes (Bintje or Agria variety)
- Frying oil
- Salt
- Lemon wedges
- Homemade tartar sauce or mayonnaise
Directions
- Peel and cut the potatoes into thick sticks.
- Rinse them in cold water to remove excess starch.
- Dry them thoroughly with a clean dish towel.
- First bake at 160°C for 6 to 8 minutes (they should be tender without browning).
- Drain and let stand for 10 minutes.
- Bake again at 350°F for 3 to 5 minutes until golden brown.
- Season with salt immediately after cooking.
- Pat the cod fillets dry with paper towels. Season with salt and pepper.
- Prepare three plates:
- Flour
- Beaten eggs
- Panko
- Dip each piece of bread successively in the flour (shaking off any excess), then in the egg, then in the panko, pressing lightly to ensure it sticks well.
- Heat the oil to 170–175°C.
- Gently dip the breaded cutlets in the oil.
- Fry for 4 to 5 minutes, depending on thickness, until golden brown and crispy.
- Drain on a rack or paper towels.
- Serve the crispy fish immediately with hot fries, lemon wedges, and tartar sauce.
