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Fish and SJIPS

Preparation

This is a typically British take-away meal consisting of fish, dipped in batter and then deep-fried, eaten with deep-fried, quite thick-cut potato chips. However, if you use SJIPS and the recipe below, you will discover a whole new world! Of course, you can replace the salmon with battered chunks of Alaska pollock, hake, haddock or other whitefish. Or, make a tasty dip with mayonnaise, yoghurt and 2 teaspoons of Salt & Pepper seasoning mix. It’s unusually good!

Ingredients to serve four

– 2 bags of fresh SJIPS Salt & Pepper (310 gram-bags);
– 1 cucumber (thinly sliced);
– 2 spring onions (sliced);
– salt and pepper;
– 1 dessert spoon of oil;
– 400 grams of fresh salmon fillet (cut into chunks of approx. 3 cm);
– sprigs of fresh dill.

 



To make

Cook the SJIPS according to the instructions on the bag. Mix them with some, or all, of the Salt & Pepper seasoning mix. Mix the cucumber with the spring onion and sprinkle salt and pepper on the salmon.

Heat a dessert spoon of oil in a grill pan and fry the salmon for about 5 minutes. Build a stack by layering the SJIPS alternately with the fried salmon chunks and garnish  with the dill.

Serve with the salad and the remaining SJIPS.

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