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Ingredients

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Fish Crunch

  • Hake fish, fillet of 632 g
  • Knorr Original Chicken Breading
    Knorr Original Chicken Breading
    50 g
    Added to cart: Knorr Original Chicken Breading
  • Eggs, large (class A) 4 pc
  • Potato chips 125 g
  • Panko Bread Crumbs 150g

Lemon, Paprika Splash

  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    150 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    2 g
    Added to cart: Robertsons Spice for Fish
  • Pickles, whole (gherkins) 80 g
  • Onions 33 g
  • Robertsons Paprika
    Robertsons Paprika
    7 g
    Added to cart: Robertsons Paprika
  • Horseradish Sauce 15g
  • Parsley, Italian 2 g
  • Lemon or Lime cut at an angle
  • Cream 50 ml

Popcorn

  • Corn kernels (canned) 100 g
  • Oil, Sunflower 15 ml
  • Robertsons Lemon & Herb Seasoning
    Robertsons Lemon & Herb Seasoning
    2 g
    Added to cart: Robertsons Lemon & Herb Seasoning
  • Robertsons Steak & Chops Spice
    Robertsons Steak & Chops Spice
    2 g
    Added to cart: Robertsons Steak & Chops Spice
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    5 g
    Added to cart: Robertsons Spice for Fish
  • Butter 50 g

Preparation

  1. Fish Crunch

    • Coat the hake fillets/strips or cubes in the Knorr original chicken breading.
    • Mix together the breadcrumbs and crushed potato crisps.
    • Dip the coated fish fillets/strips or cubes into egg wash.
    • Pat the crumb mixture onto the pieces of fish making sure it’s completely covered and allow to stand for 10 minutes on roller towel refrigerated.
    • Once removed from the Refrigerator do a second coat by dipping into the egg wash again followed by the crumb mixture and refrigerate for a further 10 minutes.
    • Heat the deep fryer oil to 180 degrees and fry the crumbed fish portions until cooked approximately 2 to 3 minutes and place on kitchen paper to drain any excess oil. Set aside to serve.
  2. Lemon, Paprika Splash

    • Using a blender, blend all the ingredients together until smooth.
  3. Popcorn

    • Pop the corn in the sunflower oil until popped.
    • While the corn is popping away in a sauce pan melt the butter with all the Robertson’s spices stirring with a spoon to allow all the flavors to infuse and then pour over the popped popcorn and shack it up until the popcorn is completely coated in the spice blend.
  4. Plate it up

    • To create 4 delicious tapas style servings pour the lemon paprika splash in a dipping bowl or splash some of the dressing on a plate followed by the fish portions and a handful of popcorn.
    • Slice a lemon or lime at an angle with a sprinkling of Robertson’s Paprika.

Ingredients

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Preparation