About this recipe:If you love salt and vinegar crisps, why not make a lovely spiced crumb mix with them and coat seabass fillets with that tart, salty goodness before frying them up for a fish fry like no other!
235ml groundnut oil for frying, or as needed
1 tablespoon water
3 (170g) seabass fillets, skinned
1 teaspoon Cajun spice blend
1 teaspoon lemon pepper
4 tablespoons plain flour
1 (25g) packet salt and vinegar-flavoured crisps, crushed
1 lemon, cut into wedges
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Method Prep:15min › Cook:10min › Ready in:25min
Heat oil in a deep-fryer or large saucepan to 180 degrees C. Whisk eggs and water together in a bowl; set the egg wash aside.
Sprinkle the bass fillets on both sides with Cajun spice blend and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in egg wash, then in crushed potato crisps.
Fry the fish in the preheated frying pan until lightly browned, about 4 minutes per side. Serve with lemon wedges.