peel off and wash finely potatoes. Slice into even 2 inch pieces. Place in a pot and cover with cold water. therefore helping you achieve crispy chips. Set aside as you prepare your breadcrumbs.
Heat olive oil in a large pan over medium low heat. Add breadcrumbs and stir often. next few minutes, the breadcrumbs will begin to toast to a golden brown color. Remove from heat and pour into a large mixing pot. add salt, pepper, garlic powder, and cayenne. Taste and adjust seasonings per preference, set aside.
Drain potatoes and pat with a paper towel to remove excess water with olive . Pop into the panggangan for 5 minutes while you prepare your fish.
Fish should be bright, translucent, and have little to no odor. Old, unusable fish will be dull opaque or gray, and have a fishy smell. Firmly press fish into breadcrumbs until fully coated.