Louisiana Fish and Fries

Name: Louisiana Fish and Fries
Yield: 10
Ingredients: 150.0g Sea bass, 10 portions; 200.0g Plain flour; 5.0g Knorr Professional Fish Stock Powder (6x1.1kg); 8.0pc Eggs; 500.0g Corn meal or polenta, fine; 0.0g French fries and salad, to serve

There is a restaurant in the USA Deep South that sells over 500 serves a day of this dish but they use catfish. Unfortunately, we don’t have catfish so use seabass instead and be happy!

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Method:

Sea bass, 10 portions 150.0 g
Plain flour 200.0 g
Knorr Professional Fish Stock Powder (6x1.1kg) 5.0 g
Knorr Professional Fish Stock Powder (6x1.1kg)

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Euro-Container 212.40 EGP

6 x 1.1 Kg 1,274.10 EGP

Knorr Professional Fish Stock Powder (6x1.1kg) added to cart

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Recommended price (including VAT)
Eggs 8.0 pc
Corn meal or polenta, fine 500.0 g
French fries and salad, to serve

Western Cuisine

Main Course

Seafood

There is a restaurant in the USA Deep South that sells over 500 serves a day of this dish but they use catfish. Unfortunately, we don’t have catfish so use seabass instead and be happy!

...

Preparation

Method:
- Thinly slice the fish to resemble thin schnitzels.
- Coat the fish in Knorr Fish Stock Powder, flour, egg and then cornmeal. Deep fry until cooked through and golden.
- Serve fish with French fries and a ranch slaw salad.

Western Cuisine

Main Course

Seafood

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Louisiana Fish and Fries

Ingredients