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Ingredients

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Fish Batter

For Dusting the Fish

Dill, Lemon Caper Mayo

Mushy Peas

Garnish

  • Lemon wedges and peas shoots

Lightly battered hake, fried until golden, served with crispy chips and smooth mushy peas. Accompanied by a bright dill, lemon, and caper mayo for a fresh, flavour-packed take on a classic favourite.

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Preparation

  1. Fish Batter

    1. Sift the 100 g cake flour, Knorr Professional Original Chicken Breading and baking powder into a bowl. Whisk in cold beer or sparkling water until a smooth batter is formed.
  2. For Dusting the Fish

    1. Mix the 100 g flour and 10 g Robertsons Fish Spice for fish dusting.
    2. Dust the fish portions with seasoned flour, then dip into batter and deep-fry in pre-heated fryer at 170 °C to 180 °C.
    3. Cook until golden brown on each side, about 5 min. Remove and drain on paper towel.
  3. Dill, Lemon Caper Mayo

    1. Mix together chopped capers, dill, lemon zest, plain yogurt, Hellmann’s Tangy Mayonnaise and pinch of Robertsons Fish Spice.
  4. Mushy Peas

    1. Heat the frozen peas in a pot with little water and add mint. 
    2. Add the butter, cream and Robertsons Veggie Seasoning, and season with black pepper to taste. 
    3. Mash the peas until smooth and set aside (use a stick blender). Taste for additional seasoning.
    4. Deep fry chips, remove from fryer and season with Robertsons Chip & Potato Seasoning.
  5. Garnish

    1. Assemble and plate, garnish with lemon wedge and pea shoots.
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