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.
Seafood
Ingredients
Garlic Herb Fish & Chips
−
+
E£0.0
The Batter:
All purpose flour
/g
280.0 g
0%
Corn flour
/g
40.0 g
0%
Baking flour
/g
2.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%
66
loyalty points
Ice water
/ml
360.0 ml
0%
Baking Soda
/g
2.0 g
0%
Frying:
Fish, white fillets
/kg
2.5 kg
0%
Parsley fresh, chopped
/g
50.0 g
0%
Rosemary finely chopped
/g
50.0 g
0%
Oregano Fresh
/g
50.0 g
0%
Fresh, chopped dill
/g
50.0 g
0%
Garlic, thinly sliced
/g
50.0 g
0%
Potatoes, russet
/pc
10.0 pc
0%
All purpose flour
/g
200.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%
66
loyalty points
/
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
-
Parsley fresh, chopped 50.0 g
-
Rosemary finely chopped 50.0 g
-
Oregano Fresh 50.0 g
-
Fresh, chopped dill 50.0 g
-
Garlic, thinly sliced 50.0 g
-
Potatoes, russet 10.0 pc
-
All purpose flour 200.0 g
Preparation
-
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.
- Mix all herbs and garlic slices together, dip the fish in the batter and then in the herb mix.
- Fry at 180°C until golden brown
- Serve with the homestyle russet chips and your favourite dip.
