The Dukkah:

  • Cumin, seeds 5.0 g
  • Coriander, seeds 5.0 g
  • Fennel seeds 5.0 g
  • Sesame seeds 20.0 g
  • Hazelnut 75.0 g
  • Cashew nuts 75.0 g
  • Pistachios 75.0 g


  • Potatoes, russet 10.0 pc

The 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


  • White fish fillet 2.5 kg
  • All purpose flour 200.0 g
  1. The Dukkah:

    • In a pan, toast cumin, coriander, fennel, sesame seeds until slightly golden and fragrant, remove and cool completely.
    • Toast all nuts in the oven and cool completely.
    • Crush nuts and spices and add Knorr Aromat Seasoning.
  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. The Batter:

    • Do the batter 20 mins prior to 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.
    • Add more water, if needed.
  4. Frying:

    • Dust the fish with flour and Knorr Aromat Seasoning before coating in the batter.
    • Dip the fish in the batter and then in the dukkha mix.
    • Fry at 180°C until golden brown.
    • Serve with the homestyle russet chips.