Dukkah Crusted Fish & Chips
Here is an exciting variant to the classic British Fish & Chips. Using the batter to play with the flavour is key - we used a classic nut and spice blend called Dukkah, plated with potato skin style russets. View the complete recipe below.

Ingredients
Dukkah Crusted Fish & Chips
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E£0.0
The Dukkah:
Cumin
/g
5.0 g
0%
Coriander, seeds
/g
5.0 g
0%
Fennel, seeds
/g
5.0 g
0%
Sesame seeds
/g
20.0 g
0%
Hazelnuts
/g
75.0 g
0%
Cashew nut
/g
75.0 g
0%
Pistachios
/g
75.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
12.0 g
0%

Chips:
Potatoes, russet
/pc
10.0 pc
0%
The Batter:
All purpose flour
/g
280.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%

Corn flour
/g
40.0 g
0%
Baking flour
/g
2.0 g
0%
Ice water
/ml
360.0 ml
0%
Baking Soda
/g
2.0 g
0%
Frying:
Fish, white fillets
/kg
2.5 kg
0%
All purpose flour
/g
200.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%

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The Dukkah:
-
Cumin 5.0 g
-
Coriander, seeds 5.0 g
-
Fennel, seeds 5.0 g
-
Sesame seeds 20.0 g
-
Hazelnuts 75.0 g
-
Cashew nut 75.0 g
-
Pistachios 75.0 g
Chips:
-
Potatoes, russet 10.0 pc
The Batter:
-
All purpose flour 280.0 g
-
Corn flour 40.0 g
-
Baking flour 2.0 g
-
Ice water 360.0 ml
-
Baking Soda 2.0 g
Frying:
-
Fish, white fillets 2.5 kg
-
All purpose flour 200.0 g
Preparation
-
The Dukkah:
- In pan, toast cumin, coriander, fennel, sesame seeds until slightly golden colour and fragrant, remove and cool completely.
- Toast all nuts in the oven and cool completely.
- Crush nuts and spices and add Knorr Vegetable Bouillon.
-
Chips:
- Soak your chips 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 chips on a baking tray in the oven at 180°C and bake them for about 20 mins or until chips are dark golden brown around the edges.
-
The Batter:
- Do the batter Before 20 minutes of frying the items.
- Mix all dry ingredients together.
- Gradually add the iced water and with a fork, mix the batter, best if flour lumps I little.
- Add more water if needed for.
-
Frying:
- Dust the fish with flour & Knorr Vegetable Bouillon before coating in the batter.
- Dip the fish in the batter and then in the dukkha mix.
- Fry at 180°C until golden brown.
- Serve with the homestyle russet chips.