Cha-Chaan Tang (HK Style Fish Fillet in Cream Sauce Pasta)

Slice your filets into 5-inch-long pieces. Pat dry with a paper towel. Season with salt and garlic powder.

Prepare three separate bowls and add all-purpose flour to one and panko breadcrumbs to another. In the last bowl, beat two eggs. Dredge each fillet in all-purpose flour first, then eggs, and lastly panko.

Transfer coated filets to air fryer basket (you may need to divide into two batches depending on the size of your air fryer). Make sure there’s enough space around each filet. Spray 1 tsp of oil over top. Air fry at 400 degrees F for 12 minutes in total - flipping over halfway spraying oil on the other side as well. For deep frying instructions, please refer to NOTES sections below.

Meanwhile, fill a large pot with water halfway and season with 1 tbsp of salt. Bring to boil and add your pasta. Boil for 10 minutes or until Al-Dente texture. Strain immediately. Then place pasta back into large pot and set aside to keep warm.

In a large saucepan set over medium heat, melt the butter. Once melted, add flour, and mix well until incorporated. Add minced garlic, salt, milk, and chicken stock. Whisk constantly until the sauce bubbles and thickens, about 5-7 minutes.

Once sauce has thickened (you’ll know when you glide a spatula through the sauce and you can see the base of your pan), pour cream sauce into pot with pasta. Mix pasta with sauce.

Plate your pasta and add cooked fish fillets over top. Optional garnish, sprinkle dried parsley flakes over top. Enjoy!