My kids eat this at least once a week! It’s delicious and quick, and a total family favourite. Get the fishmonger to fillet the fish while you wait – that way you’ll know it’s fresh.






Skill level

Average: 3.4 (7 votes)


  • 4 skinless snapper fillets
  • 2 eggs
  • 1 tsp garlic dip
  • 110 g (¾ cup) plain flour
  • 120 g (2 cups) panko crumbs
  • salt and white pepper, to taste
  • 750 ml (3 cups) oil, for deep-frying (grapeseed oil or rice bran oil)
  • cooked Japanese rice, nori, soy sauce, Kewpi mayonnaise and Japanese pickles, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Fish usually comes wrapped in paper. Open the packet and use the paper to dry off the fish fillets. The dryer the fish is, the crunchier the crumb will be.
  2. I also use the paper again for this next step. Put the fish and paper on the chopping board. Cut the fish into large nugget-sized pieces. (After the next step you can throw the paper away and you don’t have a stinky chopping board.)
  3. Whisk the eggs and garlic dip in a bowl. Place the flour in a shallow bowl and the breadcrumbs and in another. Season the breadcrumbs.
  4. Working with one piece at a time, dust the fish in flour and shake off the excess, then dip into the egg, followed by the breadcrumbs.  
  5. Heat the oil for deep frying in a heavy-based saucepan to 180°C. Deep fry the fish in batches for about 1½ minutes on each side. Drain on paper towel.
  6. Serve immediately. Let the kids put rice on seaweed and make hand rolls with the fish.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.