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Fish Crunch

  • Hake fish, fillet 632.0 g
  • Panko bread crumbs 150.0 g
  • Potato chips(crushed) 125.0 g
  • Eggs, large (class A)(beaten) 4.0 pc

Lemon, Paprika Splash

  • Onions(diced) 33.0 g
  • Horseradish sauce 15.0 g
  • Parsley, Italian 2.0 g
  • Pickles, whole (gherkins) 80.0 g

Popcorn

  • Popcorn kernels 50.0 g
  • Oil, Sunflower 15.0 ml
  • Butter 50.0 g
  • Lemon(sliced) 58.0 g
  1. Fish Crunch


    • Coat the hake fillets/strips or cubes in the Knorr Oiginal 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 ° C 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. (Robertons Paprika 2g, onions, horseradish sauce, Italian parsley, gherkins and Knorr Professional Hollandaise Sauce)
  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 the Robertsons Paprika and Robertsons Fish Spice stirring with a spoon to allow all the flavours to infuse and then pour over the popped popcorn and shake 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 Knorr Professional Hollandaise Sauce 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 Robertsons Paprika.