Fish and Chips with Salsa
Fruity, hot and smoky ketchup goes well with the classic fish and chips.
Ingredients
Number of portions
Fish with panko coating:
1200 g white fish, fileted
200 ml wheat flour
6 eggs
800 ml panko
1 liter oil for deep frying
Santa Maria Rock Salt
Chips:
1500 g french fries
1 liter oil for deep frying
Santa Maria French Fries Seasoning
Chipotle ketchup:
400 ml Santa Maria Salsa Roja
50 ml Santa Maria Chipotle Paste
50 ml orange juice concentrate
Garnish:
1.5 lemon, wedges
Dill
How to prepare
Cut the fish into smaller pieces, approximately 4x3 cm.
Pour flour, egg and panko in separate bowls. Lightly whip the eggs.
Coat the fish first in wheat flour, then in the eggs and finally in the panko.
Deep fry in hot oil at 180°C for approximately 3 minutes until the fish is crisp and golden.
Salt to taste.
Deep fry the French fries in 180°C oil for 3 minutes as well.
Season with French Fries Spice Mix.
Mix all the ingredients for the ketchup together.
Serve the fish and chips with dill and lemon wedges.
Tips
For some added creaminess, serve the dish with a sauce – just mix cream fraiche or thick yogurt with Santa Maria Garlic & Herbs Seasoning Mix.
Recipe categories
Food