Masala fish
A tasty twist on fish and chips featuring aromatic spices in a crispy batter, served with homemade chips and spiced peas.
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Ingredienser
- 600 g firm (sustainably caught white fish fillets)
- 300 ml vegetable oil
- 2 garlic cloves grated
- 2 tbsp vegetable oil
- 0.25 lemon juiced (plus extra wedges to serve)
- 1 tsp tandoori masala powder
- 90 g chickpea (gram) flour
- 30 g rice flour
- 1 tsp hot paprika
- 1 tsp ground turmeric
- 0.5 tsp cumin seeds crushed
- 0.5 tsp coriander seeds crushed
- 1 green chilli deseeded and finely chopped (optional)
- 1 kg white baking potatoes
- 3 tbsp olive oil
- 300 g frozen peas
- 60 g feta or use natural yogurt
- 0.25 lemon juiced
- 1 garlic clove grated
- 10 mint leaves finely chopped
- 0.5 tsp red chilli flakes (optional)
Gör så här
For the chips, scrub or peel the potatoes, then cut into 1.5cm-thick chips.
Cover with cold salted water, then bring to the boil.
Boil for 4-5 mins, then drain well.
Tip out onto a clean tea towel and pat dry.
Arrange the chips on a baking tray lined with baking parchment, drizzle over the olive oil and season well.
Bake at 220C/200C fan/gas 7 for 35 mins, turning halfway through, until golden brown all over.
Meanwhile, snip each fillet of fish into two pieces lengthways.
Whisk the marinade ingredients together with ¼ salt in a small bowl.
Brush this over both sides of the fish fillets.
Keep chilled until ready to fry.
To make the batter, whisk all the ingredients together with ¼ salt in a large bowl.
Gradually add 175ml cold water, whisking continuously, until you have a smooth batter that is the consistency of thick pouring cream.
Leave to stand for a few minutes while you make the peas.
Cook the peas in a pan of boiling water for 2 mins until just tender.
Drain well and transfer to a bowl.
Add the rest of the ingredients and blitz using a hand blender, or crush well using a fork or potato masher – the texture should be fairly coarse.
Heat the vegetable oil in a deep frying pan to 180C (when you drop in a little batter, it should float to the top) – it should be about 2cm deep.
Coat each fish fillet in the batter, then carefully transfer to the hot oil.
Fry for about 3 mins before gently turning and frying for a further 2-3 mins.
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