Dukkha Crusted Fish & Chips
This Dukkah Crusted Fish & Chips recipe is an exciting variant to the classic British dish. Using the batter to play with the flavour is key. Check it out.

Ingredients
Method:
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Cumin seeds 5.0 g
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Coriander seeds 5.0 g
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Fennel seeds 5.0 g
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Sesame seeds 20.0 g
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peanuts 75.0 g
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Cashew nuts 75.0 g
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Pistachios 75.0 g
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Flour 500.0 g
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Ice water 1.0 l
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fish, white fillets, sliced 2.5 kg
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Water 200.0 ml
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Potato wedges 60.0 pc
Preparation
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Method:
The Dukkha:
- In pan, toast cumin, coriander, fennel, sesame seeds until slightly golden colour and fragrant, remove and cool completely.
- Crush nuts and mix with Knorr Lime seasoning Powder and leave it on a side.
Wedges:
- Soak your wedges in cold water for 5mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9mins. Chips should still hold its shape.
- Drain them well and lay them onto baking tray. Put them in the freezer for 30mins or so to dry them out.
- Heat your frying oil to high temperature and fry the chips until lightly coloured.
- Now, place your wedges on a baking tray in the oven at 180°C and bake them for about 20 minutes or until wedges are dark golden brown around the edges.
The Frying Batter:
- Marinade the fish fillets with 200ml water & Knorr Coating Mix – (Spice Marinade powder 100g) for 20 minutes in a refrigerator
- Make batter by mixing Knorr Coating Mix – (Coating Base powder 40g) and wheat flour together and sieved twice to a Tray
- Mix the sieved flour with iced water gradually and prepare a smooth thick batter
- Dip the marinated fish fillets in the batter and secondly fold it on the Dukkha mix
- Deep Fry at 180°C until golden brown