Garlic Herb Fish & Chips

Here is another exciting variant to the classic British Fish & Chips. Using the batter to play with the flavour is key – here we used herbs and garlic slices, plated with Gaufrette style potatoes. View the complete recipe below.

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.