How to Cook Perfect Fish sauce wit chip

Fish sauce wit chip. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl.

Dip in eggs and roll in crushed cereal. Serve fish and chips hot with tartar sauce and any other condiments you like, such as hot pepper sauce, ketchup or the like. This recipe was provided by a chef, restaurant or culinary professional. You can cook Fish sauce wit chip using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Fish sauce wit chip

1. You need of Tilapia fish.
2. Prepare of Potatoes.
3. You need of Attaruhu.
4. You need of Tomato.
5. Prepare of Albasa.
6. Prepare of Lemon.
7. It's of Garlic.
8. It's of Seasoning.
9. It's of Oil.

It has not been tested for home use. Crecipe.com deliver fine selection of quality Fish & chips with dipping sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Fish & chips with dipping sauce recipe and prepare delicious and healthy treat for your family or friends. This heaping plate of crispy batter-fried fish and hand-cut french fries served up with a fresh batch of homemade tartar sauce will have you in the all you can eat line in your very own home.

Fish sauce wit chip instructions

1. Ki wanke kifin da lemon sosae sbd karni ya fita nd kiyi grating kayan miyan ki nd.
2. A samu pan a sashi a low flame yadda zae dahu da kyau.
3. Sae a zuba oil kadan a zuba kayan miyan ayi frying sama sama sae a kwashe kayan miyan a zuba a bowl daban sae ayi arranging kifin a pan kul a sa ruwa sbd kifi na da ruwa in aka sa ruwa zae dugurguje.

This classic fish and chips recipe from Nathan Outlaw demands even a homemade tartare sauce. This battered fish recipe uses hake and is given added gravitas by the knowledge that Nathan Outlaw is perhaps Britain's best fish and seafood chef and has recently produced a phenomenal cookbook, British Seafood. Remove and drain on kitchen paper. Serve with the battered fish and the tartare sauce. A portion of fish and chips, untouched by chippy sauce.