Fill enough oil in a wok or medium pot to about 4 cm depth. Bring oil to 170˚C.
If the fish fillets are of a large size, cut them into smaller pieces. Season with salt and pepper. Place the egg and rice flour in separate bowls, then combine the panko breadcrumbs and black and white sesame seeds in another bowl.
Dust the fish pieces in rice flour, shaking off the excess, dip into egg and then into the sesame and panko mix, using a bit of pressure to form a crust. Deep fry for 2 - 3 minutes or until golden cooked. Drain on a wire rack. Serve the fish with the salad leaves and fresh hot chips.
Fill enough oil in a wok or medium pot to about 4 cm depth. Bring oil to 170˚C.
If the fish fillets are of a large size, cut them into smaller pieces. Season with salt and pepper. Place the egg and rice flour in separate bowls, then combine the panko breadcrumbs and black and white sesame seeds in another bowl.
Dust the fish pieces in rice flour, shaking off the excess, dip into egg and then into the sesame and panko mix, using a bit of pressure to form a crust. Deep fry for 2 - 3 minutes or until golden cooked. Drain on a wire rack. Serve the fish with the salad leaves and fresh hot chips.
Call Us 07 4035 2633
37-39 Aumuller Street,
Portsmith QLD 4870
