Now apply a dash of salt, black pepper crushed and lemon juice or vinegar on both sides of each fillet Rub them nice and gently.
Leave them for 10 minutes.
After ten minutes, marinate the marinated fillets in soya sauce, oyster sauce and leave for 20 more minutes for all the flavors to meld. Rest is just coating and frying.
In the mean time, take flour and corn flour into a bowl and slowly add water, 3 tbsp at a time, and stop when the batter is neither runny nor too thick. Set aside.
Get bread crumbs in a plate and set aside.
Break an egg into a plate and whisk it gently, set aside.
Take some extra all-purpose flour in separate plate and set aside.
Now for the coating.
Coating No: 1
Take your marinated fish fillets and coat them in all-purpose flour (maida) first, pat maida on the fish fillets so it sticks to them but don't over do it.
Now take that fillet and coat it into the batter, then in bread crumbs and deep fry in hot oil but on a medium flame. If the flame is too high, the fish fillet will be left un-cooked from the inside.
Coating No: 2
Coat your fish fillets nice and easy in all-purpose flour (maida) and then in egg on both sides, then in bread crumbs. Deep fry.
My Verdict on the coatings.
Coating No: 1 Crunchy and Crispy, not too hard but not too soft as all.
Coating No: 2 Soft and crispy. The coating is soft, yet crunchy.
We prefer the first one though but you can try both and coat as you please.
Now you may sandwich these between bread slices or burger buns, top it toff with some tartar sauce, ketchup or simple mayonnaise as you please. After all you'll be the one eating it.
To make the sauce, just throw everything into a bowl, stir and serve. Yes it's THAT simple.
After coating them in breadcrumbs the fillet's can be freezed as well. Just freeze them in a single layer, and once they are cold and hard, keep them in an air tight container or zip-lock bag, as you please.