Salt & Vinegar Crunchy Coating (for fish and pies)
*Large packet of salt and vinegar chips (175 grams approximately)
*1 cup of panko breadcrumbs
*1/3 cup grated parmesan cheese
-Open chips, put in a large plastic bag and crush with a rolling pin. You don’t want them crushed to powder. Leave some texture.
-If cooking fish fillets, first coat the fillets in flour and beaten egg, then coat in chip crumbs.
-Fry as normal, until just golden brown.
-Other options: Instead of cheese, use chip crumbs generously for a crunchy topping when making cottage pies and shepherd’s pies.. or crumb slices of eggplant and brown in a hot pan with a little oil.