Louisiana Fish and Fries
A restaurant in the Deep South sells 500 of these a day. Now, we may not have catfish down under, but we sure do have plenty of Barramundi or Hoki. Use either and be happy!
Ingredients per serve
Louisiana Fish and Fries
−
+
€0.0
Method
150g Barramundi portions
/x
10.0 x
0%
Plain flour
/g
200.0 g
0%
Eggs
/x
8.0 x
0%
KNORR Concentrated Liquid Stock 1 kg
/ml
20.0 ml
0%
Corn meal or polenta, fine
/g
500.0 g
0%
To Serve
French Fries And Salad, To Serve
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0.0
0%
/
Method
-
150g Barramundi portions 10.0 x
-
Plain flour 200.0 g
-
Eggs 8.0 x
-
Corn meal or polenta, fine 500.0 g
To Serve
-
French Fries And Salad, To Serve
Preparation
-
Method
- Thinly slice the fish to resemble thin schnitzels.
- Coat the fish in the flour, then the combined egg and KNORR Concentrated Liquid Stock, then corn meal. Deep fry until cooked through and golden.
-
To Serve
- Serve fish with french fries and a ranch slaw salad.
