How to make it

  • Rinse and dry fish fillets, cut into 1-inch-wide strips and set aside. In deep skillet, preheat 2 to 3 inches oil to 350°F. In separate shallow dish, combine flour, seasoned and kosher salts, pepper and garlic powder. In two separate shallow dishes, place eggs and bread crumbs. Coat fish strips with seasoned flour, then dip into eggs and dredge in bread crumbs. Place strips in hot oil; do not crowd pan. Cook 5 to 6 minutes until golden brown, turning once. Drain on paper towel-lined platter. In small bowl, mix mayonnaise with chipotle pepper and serve alongside fish.

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