Oat Crusted Fish And Fries

Steps

How to make it

Prep 18 min · Cook 18 min

1. Remove 燕麥炸魚 as needed and 薯條 250 g from the refrigerator; pat dry with paper towels. Pour 炸油 600 ml into the fryer and begin preheating.
2. Use a kitchen thermometer to confirm oil at 175°C; fry fries in batches 5 minutes until golden and set, then drain.
3. Keep oil at 175–180°C; fry oat-crusted fish 4–5 minutes until the coating is golden and crisp and the fish is cooked through (internal 63°C or flakes easily with a fork).
4. Drain fish on a wire rack 1 minute.
5. (Optional) Raise oil to 185°C and refry fries 1 minute for extra crispness.
6. Toss hot fries with 海鹽 1/2 tsp.
7. Arrange oat-crusted fish and fries in separate zones on a sharing platter; serve with 塔塔醬 as needed for dipping while hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions