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For the Gluten-Free batter:

  • Xantham gum 3 g
  • Water, soda 700 ml
  • Cornflour 85 g
  • Cod 1.5 kg
  • Gram flour 50 g
  • Rice flour 120 g
  • Baking powder 5 g

For the mushy peas:

  1. For the Gluten-Free batter:

    • Heat a deep fryer to 180°C.
    • Mix the flours, baking powder and xanthan gum together.
    • Add the soda water gradually and stir together to make a smooth, thick batter.
    • Dry the cod with kitchen towel then dust each piece of cod with cornflour before dipping in the batter.
    • Carefully place the battered fish into the fryer, cook gently for about 6-7 min. or until cook through.
    • Once cooked drain the cooked item really well on kitchen paper.

  2. For the mushy peas:

    • Heat the MEADOWLAND Professional 250g in a medium sized pan. When melted add the frozen peas, KNORR Professional Vegetable Jelly Bouillon and water.
    • Bring to the boil and simmer for around 5 min.
    • Add the KNORR Professional Mixed Peppercorn Puree.
    • Blend with a hand blender until coarsely blended.
    • Serve alongside the battered cod.

    Disclaimer:
    It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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