CRISPY FRIED BLUEFISH WITH CHIPOTLE-LIME DIPPING SAUCE

CRISPY FRIED BLUEFISH WITH CHIPOTLE-LIME DIPPING SAUCE ONCE YOU TRY THESE JAPANESE BREAD CRUMBS ,YOU WILL AGREE THEY ARE CRISPY, LIGHT AND DELICIOUS.TRY THEM FOR ANY FRIED FISH.

2 POUNDS BLUEFISH FILLETS 1 TEASPOON OF SEA-SALT* 2 EGGS 3 TABLESPOONS OF WATER 3/4 CUP FLOUR 2 CUPS OF JAPANESE PANKO BREAD CRUMBS* 1 CUP OF SUNFLOWER OIL( SHAW/STAR MARKET BRAND) 2 LARGE ZIPLOC BAGGIES --------------------- CHIPOTLE -LIME DIPPING SAUCE (OPTIONAL) OR SERVE FISH WITH LEMON WEDGES

MAKE BEFORE FRYING FISH

1/2 CUP KEWPIE MAYONNAISE* OR HELMANS 1 1/2 TABLESPOON CHIPOTLE POWDER* OR CHIPOTLES IN ADOBO SAUCE* OR CHIPOTLE SAUCE* JUICE OF 2 LIMES PINCH OF SEA SALT -------------------------------------- IN A LARGE FRY PAN HEAT OIL ON MED TO HIGH

PREPARE 1 LARGE ZIPLOC BAGGIE WITH SEA-SALT AND FLOUR. IN A BOWL WISK EGGS AND WATER IN A SEPERATE ZIPLOC BAG PLACE IN 2 CUPS OF PANKO CRUMBS

ADD EACH FISH FILLET TO FLOUR BAG SEPERATLY AND SHAKE , THAN PLACE FILLET IN EGG WASH AND THAN IN PANKO CRUMB BAG AND SHAKE OFF EXCESS. CAREFULLY ADD BREADED FISH FILLET TO HOT OIL AND COOK 2-3 MINUTES ON EACH SIDE TILL CRUMBS ARE GOLDEN BROWN. SET ON PAPER TOWELS. SERVE WITH FRESH LEMON OR CHIPOTLE LIME SAUCE. -------------------- SAUCE IN A SMALL BOWL MIX LIME JUICE, SALT, CHIPOTLES. SERVE WITH FRIED FISH ---------------------- * AVAILABLE AT GYPSY KITCHEN IN QUINCY OR WWW.DRHOT.NET