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The Batter:

  • All purpose flour 280 g
  • Corn flour 40 g
  • Baking soda 2 g
  • Baking flour 2 g
  • Ice water 360 ml

Frying:

  • White fish fillet 2.5 kg
  • All purpose flour 200 g
  • Parsley, chopped 50 g
  • Rosemary, finely chopped 50 g
  • Oregano 50 g
  • Dill, chopped 50 g
  • Garlic, thin sliced 50 g
  • Potatoes, russet 10 pc
  1. The Batter:

    • Do the batter 20 minutes 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.
  2. Frying:

    • Dust the fish with flour and Knorr Aromat Seasoning 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.