Ingredients (serves 3)
- 3 basa fish fillets
- 1 cup breadcrumbs
- 1 large egg
- to taste salt
- generous amount freshly cracked pepper
- for frying rice bran oil
- 1/2 cup flour
Method
- Place breadcrumbs, flour, and eggs in three separate shallow dishes; season flour with salt and lots of pepper.
- Fill a large wok or pan with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Cover fish in flour, shaking off any excess then dip into egg. Transfer fish to breadcrumbs, covering fish completely. Arrange fish in the pan in a single layer; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt.
- Serve immediately with mayo and sweet chili sauce.
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