The Chef Upstairs



Bass or Perch Bites

Serves 4 to 6


  • 1 lb fresh fish fillets cut into 1 inch bites
  • 2 tbsp water
  • 1 egg
  • Panko bread crumbs
  • Vegetable oil
  • Kosher salt and pepper


In a medium bowl, combine 1 egg, 2 tbsp water and a large pinch of salt and pepper. Beat with a fork or wisk until well mixed.

Place the Panko in a seperate medium size bowl and add a generous pinch of kosher salt and ground black pepper

Dip the fish bites in the egg wash and then roll in the panko crumbs, set aside.

Using a large pan (cast iron works best) add enough vegetable oil so that the fish will be just submerged (about 3/4") and heat until it is hot and barely smoking (about 350F). If it is hot the fish should sizzle vigorously when dropped in the pan.

Add the fish bites to the pan and cook until golden brown on the bottom (about 30 to 45 seconds), gently turn and cook another 30 to 45 seconds. Remove and place on paper towel to absorb excess oil.

Serve while hot with a garlic mayo aioli.

Basic Garlic Mayo Aioli

  • 2 medium garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 2 teaspoons freshly squeezedlemon juice
  • Kosher salt
  • 1 tsp chives chopped fine


Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.

With the motor running, very slowly add the olive oil in a thin stream, followed by the vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Add the chopped chives and let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.