US

• Jarlsberg® •

Our recipes

;
post-image

• Fish and Chips •

• Ingredients •

You will need

  • FISH
  • 6 cups fillet of white fish
  • 2 eggs
  • 2 cups flour
  • 1 cup grated Jarlsberg
  • 1 cup panko crumbs
  • CHIPS
  • 6 large fixed potatoes
  • 1 pinch salt
  • POSH MUSHY PEAS
  • 2 cups peas
  • 2 ripe avocados
  • Mint
  • Tabasco
  • Lemon Juice
  • Pinch of salt and pepper

Makes 4 portions

A gourmet take on a classic crowd-pleaser

Try our gourmet take on a classic crowd-pleaser - fish and chips

To make the dish

Shred the potatoes finely and place in lukewarm water with a little salt. Let the potatoes soak for at least 30 minutes, preferably for 1 hour. Dry the potatoes and deep fry at 160°C until golden and crispy. Bread the cod - first in the flour, then the lightly beaten egg and finally in a mixture of finely grated Jarlsberg and panko. Deep fry the breaded cod at 160°C. Mix peas and avocado to a smooth cream. Add finely chopped mint, lemon juice, tabasco sauce, salt and pepper to taste.