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Ingredients

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Fish Crunch

Lemon, Paprika Splash

Popcorn


A subtle burst of zesty flavours from the fish and the crunchy sensation of the spiced popcorn with a creamy balance of Paprika  lemon Splash.

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Preparation

  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.
    • 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)
      • 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.
      • 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.
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