Spiced fish and chips with yoghurt pea puree
Try out this Chef Hacks recipe! Get a spiced twist on the classic fish and chips dish with Paste. The fresh taste of the yoghurt pea puree creates a great summer dish.
Ingredients
Spiced fish and chips with yoghurt pea puree
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€0.0
Advance Preparation:
Water cold
/ml
500.0 ml
0%
Knorr Professional Vegetable Jelly Bouillon 800g
/g
13.0 g
0%
Spiced Batter:
Plain flour
/g
300.0 g
0%
Knorr Professional Patak's Korma Paste 1.1kg
/g
90.0 g
0%
9
May Contain Peanuts
May contain nuts and their derivatives
Water cold
/ml
390.0 ml
0%
Triple cooked potato wedges:
Potatoes
/g
1700.0 g
0%
Yoghurt pea puree:
Frozen peas
/g
525.0 g
0%
Low Fat plain yogurt
/ml
175.0 ml
0%
Chilli flakes
/g
2.0 g
0%
Frying the fish:
Plain flour
/g
150.0 g
0%
/
Advance Preparation:
-
Water cold 500.0 ml
Spiced Batter:
-
Plain flour 300.0 g
-
Water cold 390.0 ml
Triple cooked potato wedges:
-
Potatoes 1700.0 g
Yoghurt pea puree:
-
Frozen peas 525.0 g
-
Low Fat plain yogurt 175.0 ml
-
Chilli flakes 2.0 g
Frying the fish:
-
Plain flour 150.0 g
Preparation
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Advance Preparation:
- Make up the KNORR Professional Vegetable Bouillon by boiling the water and whisking in the jelly.
- Check that the fish has been scaled, pin boned and cut into 150g portions
-
Spiced Batter:
- Whisk together the KNORR Patak's Korma Paste, plain flour and water until a smooth batter is formed.
-
Triple cooked potato wedges:
- Wash the potatoes.
- Cut them into equal sized wedges.
- Leave them in cold water for 1 hour.
- Blanch them in boiling water for 5 min. and then drain.
- Put the wedges into the deep fat fryer for 5 min. at 120°C. Then remove and drain.
- When ready to serve, cook the wedges at 180°C until crisp and golden.
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Yoghurt pea puree:
- Put the peas into the boiling vegetable stock for 1 min.
- Drain the peas and retain the stock.
- Put the peas, yoghurt, chilli flakes and 90mls of the vegetable stock into a blender and pulse blend until you have a textured puree.
- Keep hot until required.
-
Frying the fish:
- Put the remaining flour in a deep tray.
- Add the cod pieces and coat them evenly.
- Take each cod piece and place into the batter and coat them.
- Gentle place the cod in the fryer at 180°C taking care that they don't stick together and fry until cooked.
- Drain on a wire rack then serve immediately.
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To Serve:
- Put the spiced pea puree on the plate alongside the battered cod.
- Add a portion of potato wedges, wedge of lemon and rocket salad
