700g butterflied winter whiting fillets
170g Smiths salt and vinegar chips
1 cup plain flour
2 eggs


1. Cut a large corner off the salt and vinegar chip packet
2. Using a rolling pin, finely crush the chips while they are still in the packet
3. Place flour in a plastic bag. Whisk egg in a shallow dish
4. Coat fillets in flour and shake off the excess
5. Coat in egg, followed by salt and vinegar crumbs
6. Deep fry fish in rice bran oil until golden and serve with chips
Serves four to six



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