Masala fish and chips with mushy peas

Masala fish

Name: Masala fish
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 600g firm, sustainably caught white fish fillets (about 4 large fillets); 300ml vegetable oil; 2 garlic cloves grated; 2 tbsp vegetable oil; ¼ lemon juiced, plus extra wedges to serve; 1 tsp tandoori masala powder; 90g chickpea (gram) flour; 30g rice flour; 1 tsp hot paprika; 1 tsp ground turmeric; ½ tsp cumin seeds crushed; ½ tsp coriander seeds crushed; 1 green chilli deseeded and finely chopped (optional); 1kg white baking potatoes; 3 tbsp olive oil; 300g frozen peas; 60g feta or use natural yogurt; ¼ lemon juiced; 1 garlic clove grated; 10 mint leaves finely chopped; ½ tsp red chilli flakes (optional)

Shahnaz Ahsan

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Serves 4

More effort

Prep: 20 mins

Cook: 50 mins

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Add aromatic spices to crispy fish batter for a tasty twist on fish & chips. It's a great dish when you have a little more time to make a special dish

Gluten-free

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When you have a little more time at the weekend to make something special, this is the best way to treat yourself – the aromatic spices in the crispy batter are a tasty twist on a traditional fish supper. It’s also a great chance for the family to cook together, with each person taking charge of a different part of the meal – someone cutting chips, another mashing the peas, and everyone tucking in at the end!

Ingredients

Nutrition

Units:

MetricUS

600g firm, sustainably caught white fish fillets

(about 4 large fillets)
300ml vegetable oil

For the marinade

2 garlic cloves

grated
2 tbsp vegetable oil
¼ lemon

juiced, plus extra wedges to serve
1 tsp tandoori masala powder

For the batter

90g chickpea (gram) flour
30g rice flour
1 tsp hot paprika
1 tsp ground turmeric
½ tsp cumin seeds

crushed
½ tsp coriander seeds

crushed
1 green chilli

deseeded and finely chopped (optional)

For the chips

1kg white baking potatoes
3 tbsp olive oil

For the peas

300g frozen peas
60g feta

or use natural yogurt
¼ lemon

juiced
1 garlic clove

grated
10 mint leaves

finely chopped
½ tsp red chilli flakes

(optional)

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Nutrition: Per serving

kcal690
fat30g
saturates5g
carbs58g
sugars6g
fibre10.01g

high
protein42g
salt1.36g

Method

step 1

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.
step 2

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.
step 3

Meanwhile, snip each fillet of fish into two pieces lengthways (this makes it easier to cook evenly). 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.
step 4

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.
step 5

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.
step 6

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. You can fry a couple of fillets at a time, but do not overcrowd the pan. Drain the fried fish on kitchen paper and repeat until all the fillets are cooked. Serve the fish, chips and peas with lemon wedges to squeeze over and your favourite condiments on the side.

Recipe from Good Food magazine, August 2025

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