Garlic Herb Fish & Chips
An exciting variation of the classic British dish, this garlic fish and chips recipe is perfect for lunch and dinner menus. Try it out today.
Ingredients
Wedges:
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Potato wedges 60.0 pc
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Ice water 1.0 l
The Frying Batter :
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fish, white fillets 2.5 kg
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Water 200.0 ml
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Flour 500.0 g
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Garlic clcoves, thinly sliced 50.0 g
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Parsley, chopped 50.0 g
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Rosemary, finely chopped 50.0 g
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Oregano leaves, chopped 50.0 g
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Dill fresh, chopped 50.0 g
![Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-crispy-coating-mix-sri-lanka-only-6x870g/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)")
Preparation
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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 mins or until wedges are dark golden brown around the edges.
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The Frying Batter :
- Marinade the fish fillets with Knorr Coating Mix- (Spice Marinade powder 100g) & water 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 all herbs and garlic, iced water together gradually and prepare a smooth thick batter
- Dip the marinated fish fillets in the batter and deep Fry at 180°C until golden brown
- Serve with the Home style russet chips and your favourite dip.
