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.

fish, white fillets 2.5 kg
Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G) 140 g

Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)

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Water 200 ml
Flour 500 g
Garlic clcoves, thinly sliced 50 g
Parsley, chopped 50 g
Rosemary, finely chopped 50 g
Oregano leaves, chopped 50 g
Dill fresh, chopped 50 g

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.
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.