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Minted Peas:

  • Onion, brunoise 50.0 g
  • Garlic 30.0 g
  • Ginger 30.0 g
  • Peas, frozen 400.0 g
  • Mint, fresh 40.0 g

Chips:

  • Potatoes, russet 10.0 pc

Batter:

  • All purpose flour 280.0 g
  • Corn flour 40.0 g
  • Baking soda 2.0 g
  • Baking flour 2.0 g
  • Ice water 360.0 ml

Frying:

  • White fish fillet 2.5 kg
  • All purpose flour 200.0 g
  1. Minted Peas:

    • Sauté onions, garlic and ginger until light brown. Add the peas and cook until soft. Season with salt, pepper and Knorr Lime Seasoning Powder before mashing with a hand blender until your desired texture.
    • Add Hellman’s Real Mayonnaise for that extra richness.
  2. Chips:

    • Soak your chips in cold water for 5 mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9 mins. Chips should still hold their shape.
    • Drain them well and lay them onto a baking tray. Put them in the freezer for 30 mins 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.
  3. Batter:

    • Do the batter 20 minutes before frying the items.
    • Mix all dry ingredients together.
    • Gradually add the iced water and with a fork, mix the batter, best if flour lumps a little bit.
    • Add more water if needed.
  4. Frying:

    • Dust the fish with flour and Knorr Aromat Seasoning before coating in the batter.
    • Fry at 180°C until golden brown.