Masala fish

Name: Masala fish
Total time: 70 min
Yield: 4 portioner
Cuisine: Indiskt
Ingredients: 600 g firm; 300 ml vegetable oil; 2 garlic cloves grated; 2 tbsp vegetable oil; 0.25 lemon juiced; 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)

A tasty twist on fish and chips featuring aromatic spices in a crispy batter, served with homemade chips and spiced peas.

4 portioner 1t 10min mediumIndiskt

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.