Instructions: Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly.

To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then refrigerate until needed. When ready to cook, deep-fry briefly in batches for a minute or two until the crumbs are golden and fish is cooked. Serve immediately with a Thai Dipping Sauce (or alternatively with home-made Tartare Sauce).

Note. Japanese breadcrumbs are light flakes of dry bread which create a lovely light crust thats especially good with prawns or with fish.

Available from Japanese and Korean grocery stores.

Thai Dipping Sauce:
Combine all the ingredients in a small dish and let the sauce stand for a few hours for the flavours to soften.

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