Crisp Sea Bream Chips

Fish chips! Here I coat fish that has been pounded into a very thin sheet with ample potato starch and fry it crisp in oil. The potato starch gives a unique texture to the fish chips— crisp with a slight chewiness. You can prepare this with leftover fish from your sushi making. Shrimp, pork, and chicken breast are also good done this way. Serve as snacks with a glass of cold beer.