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
The Batter:
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All purpose flour 280.0 g
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Corn flour 40.0 g
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Baking flour 2.0 g
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Ice water 360.0 ml
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Baking Soda 2.0 g
Frying:
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Fish, white fillets 2.5 kg
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Parsley fresh, chopped 50.0 g
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Rosemary finely chopped 50.0 g
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Oregano Fresh 50.0 g
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Fresh, chopped dill 50.0 g
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Garlic, thinly sliced 50.0 g
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Potatoes, russet 10.0 pc
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All purpose flour 200.0 g
Preparation
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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.
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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.
