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1
Pour enough oil to fill a deep-fryer about a third of the way.
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2
Heat the oil to 350 degrees F.
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3
Pat the fish dry with paper towels.
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4
Sprinkle the fish with salt and pepper.
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5
Dip the fish in flour and tap off the excess flour.
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6
Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly.
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7
Repeat the process with each fillet, then carefully drop the coated fish in the fryer.
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8
Cook the fish in batches until golden brown on both sides, 6 to 7 minutes.
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9
Remove from the fryer and place on paper towels to drain excess oil.
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10
Serve lemons on the side.
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11
Serve with choice of Chips and Guacamole.
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12
In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth.
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13
Add the cilantro, tomatoes, salt and Sriracha.
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14
Serve immediately or refrigerate until serving.
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15
Wash, rinse and dry the potatoes.
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16
Then slice to width of 1/2-inch planks, end to end.
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17
Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries.
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18
Cut all the potatoes, cold water rinse and dry over paper towels.
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19
Heat the oil to 350 degrees F in a deep fryer.
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20
Next blanch the fries until the exterior starts to brown, 2 to 3 minutes.
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21
Remove from the fryer and let air dry, then refrigerate on baking pans.
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22
Fries need to cool 1 one hour in cooler before stacking in storage pans.
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23
Return the oil to 350 degrees.
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24
Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes.
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25
Remove the basket, allow any excess oil to drip, then season with salt and pepper.
