Malaysian-style fried fish sandwich
This Malaysian-style fried fish sandwich is served with homemade salt and chilli fries.
Ingredients
For the salt and chilli fries
- 4 large russet potatoes, peeled and sliced with a crinkle cutter
- 2–3 spring onions, thinly sliced
- 1–2 red chilies, thinly sliced
- vegetable oil (for frying)
For the fish
- 4 thick cod fillets
- 3 free-range eggs, beaten
- 200g/7oz plain flour
- 100²µ/3½´Ç³ú desiccated coconut
- 100²µ/3½´Ç³ú sweet potato starch (or cornflour)
- 3 tsp turmeric
- oil, for frying
- salt, to taste
For the salt and chilli fries seasoning
- 3 tbsp salt
- 1½ tbsp caster sugar
- 1½ tbsp MSG (monosodium glutamate)
- 1½ tbsp Chinese 5 spice powder
- 1½ tbsp garlic powder
- 1½ tsp onion salt
- 1½ Ancho chilli flakes
- 1½ tsp red chilli flakes
To serve
- 4 milk buns, halved
- 7 tbsp sambal paste
- 3 tbsp mayonnaise
- 12 slices cucumber
- 3 tbsp crispy fried shallots
- 3 tbsp roasted peanuts
Method
To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel.
Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels.
Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel.
To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside.
While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm.
To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside.
In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt.
Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides.
Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F).
Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil.
To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl.
To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side.
