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Fish Crunch

Lemon, Paprika Splash

  • Pickles, whole (gherkins) 80.0 g
  • Onions 33.0 g
  • Parsley, Italian 2.0 g
  • Cream 50.0 ml


  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.