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Lemon and dill fried fish with mushy peas and spicy dip


  • 150g flour
  • 1 tsp baking powder
  • 150ml milk (Benna)
  • 1 egg
  • 1 lemon
  • 500g fish fillet
  • 150g frozen peas
  • 1 tbsp chopped mint
  • 1 tbsp veg bouilion (Calnort)
  • ½ red chilli
  • 50g gardiniera (Camel Brand)
  • 100g mayonnaise
  • 2 large potatoes


Cut the potatoes in fries and deep fry 3 times until golden brown. Chop the gardiniera, chilli and mix with the mayonnaise, place in a dipping bowl and leave in the fridge. Bring half a cup of water to the boil, add the bouillion, peas, chopped mint and mash, adjust with seasoning. Whisk well the flour, baking powder, milk eggs, lemon zest and juice, dip the fish in deep fry in hot oil. Serve with the fries, mashed peas and dip on the side.

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