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Ingredients

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Gluten free fish :

  • Rice, brown 50 g
  • KNORR Professional Mash Flakes
    KNORR Professional Mash Flakes
    100 g
    Added to cart: KNORR Professional Mash Flakes
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Lemon zest 10 g
  • Eggs, large (class A) 1 pc
  • Hake fish, fillet of 150 g
  • Oil 750 ml

For the chips :

  • Potatoes, sweet 120 g
  • Robertsons Black Pepper
    Robertsons Black Pepper
    1 g
    Added to cart: Robertsons Black Pepper
  • Fresh lemon juice 5 ml
  • Olive oil 5 ml

Preparation

  1. Gluten free fish :

    • Cook rice until it starts to break down, transfer to a blender and whisk with a paddle attachment.
    • Prepare breading for fillets by mixing the blended rice, Knorr Mash Flakes, Robertsons Veggie Seasoning and the zest of 1 lemon together in a bowl until a dry crumble texture is formed
    • Whisk egg, dip fish in egg then the gluten free crumbing mix ensuring it’s coated well.
    • Shallow fry in a pan with hot oil.
  2. For the chips :

    • Put sweet potato chips in a tray and drizzle with olive oil and bake until crispy.
    • Season with lemon juice and Robertsons Cracked Black Pepper.