The Batter:


  • 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
  1. 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.
  2. 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.