Ingredients: For the batter: 100 gr of all-purpose flour 1 tsp of baking powder 1 tsp of salt 1 tsp of black pepper 250 ml of milk 1 egg The fish: Two pollock fillets (other good options: hake fillet, cod, haddock) The chips: 1 big potato, cut into strips Dipping sauce: Harissa Remoulade
Instructions: Mix the batter ingredients: first all the dry ones and then add in the milk and egg and beat nicely until well combined Dip in the fillets and deep fry for about 7-8 minutes, until golden Fry the potatoes, until golden - about 7-8 minutes as well Serve with Harissa Remoulade and enjoy the -crispiness :)
Cook the noodles, and season them with 50 ml of Spring Roll Sauce, keep the rest of the sauce for dipping. Dip each rice paper in warm water, for about 30 seconds and then stuff them with noodles, carrots, tofu and fresh parsley. Roll them into spring rolls and serve with dipping sauce
Saus.Guru’s Spring Roll Sauce is based on Thai Cuisine that traditionally serves the fresh kind especially during Spring celebrations. The ingredients of this sauce resemble the fresh and vibrant flavors this bright new season offers.
