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Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Ayurveda Pavilion - Negambo   Cinnamon Lakeside - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Thai Pongal   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Tea   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Rice Accompaniments Seer in Bread Crumbs Potato Tempered with Onions Stuffed Bell Peppers Tender Jackfruit Mallum Tempered Kankun     Seer in Bread Crumbs Make sure the seer selected is very fresh and take cuts from the middle of the fish.   Ingredients 1. 12 - 15 slices of seer, ½" thick 2. Salt and pepper for seasoning 3. ½ tsp turmeric powder 4. 1 tbsp chili powder 5. 3 - 4 lime 6. Fresh bread crumbs for coating 7. 1 - 2 eggs, whisked 8. Oil for frying   Serves 6 Method 1. Wash and pat dry the fish with kitchen paper. 2. Season the fish with salt, pepper, turmeric, chili powder and lime juice. 3. Leave couple of hours to marinate. 4. Dip the fish thoroughly in whisked eggs. 5. Place a cup of bread crumbs on clean table top or sheet of paper and place a fish slice on top. Cover the fish with crumbs and then shake off the excess. 6. Heat the oil and add one or two slices at a time and fry until golden in color. Remove from fire and leave on kitchen paper to absorb the excess oil. 7. Take care to control the heat of the oil as otherwise the bread crumb coat will peel off.    Chef's tip: 1 egg and 4 oz of crumbs is enough for about 4 fish fillet or slices. Want expert help? Come! Cook one-on-one with our top chefs

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