Name: Louisiana Fish and Fries
Yield: 10
Ingredients: 1.5kg White fish filet, cut thin on a bias 5; 50.0g Knorr Coating Mix Spices; 75.0g Knorr Professional Crispy Coating Mix (6X1kg); 300.0g Plain flour; 500.0g Corn meal or polenta, fine; 200.0g Carrots julienne; 200.0g White cabbage, shredded; 50.0g Capers, chopped; 250.0g Hellmann’s Real (4x4L); 20.0g Dill, fresh chopped; 5.0g Lemon Zest; 5.0g Knorr Professional Lime Seasoning (24x400g); 0.0g French fries; 0.0g Coleslaw salad

The American twist to the British classic, fish and chips gets a make-over with the addition of polenta or corn meal for crunch. Moist on the inside, golden crisp on the outside is what this dish is all about, so download it today!

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Preparation

For Fish:
- Pre-heat oil to 180°C.
- Marinade the fish in Knorr Professional Crispy Coating Mix for 2 hours.
- Mix Knorr Professional Crispy Coating Mix with Flour and Corn meal or Polenta.
- Coat marinated fish in dry flour mix and then dip into cold water for 10 seconds.
- Coat fish again in dry flour and mix. Deep fry in preheated oil of 180°C.
For Slaw:
- Combine shredded carrots, cabbage and capers with Hellmann’s Real Mayonnaise.
- Add freshly chopped dill, lemon zest and Knorr Professional Lime Seasoning.
To Serve:
- Serve Fish with French Fries and a Coleslaw Salad.

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Louisiana Fish and Fries

Ingredients

For Fish:

For Slaw:

To Serve:

Preparation

For Fish:

For Slaw:

To Serve:

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Louisiana Fish and Fries

Ingredients