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Syrian fish & chips

Two portions of Syrian fish & chips

Syrian fish & chips

Name: Syrian fish & chips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 4 fillets haddock (500g), each cut into 3 pieces; 50ml olive oil; 2 tsp ground cumin; 1 tsp ground white pepper plus a pinch; 5 garlic cloves bashed; 200g plain flour; 1 tbsp cornflour; 1kg medium potatoes sliced into 2cm-wide chips; vegetable oil for deep-frying; 1 tsp paprika; 50g tahini; 1 lemon juiced, plus extra wedges to serve; 2 garlic cloves crushed or finely grated; small handful of chopped parsley

Imad Alarnab

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

plus at least 4 hrs marinating

A star rating of 3 out of 5.1 ratingRate

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Enjoy Syrian fish and chips, with garlic and cumin-coated haddock, paprika chips and tahini sauce on the side. It's a lovely twist on a classic dish

Gluten-free

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

4 fillets haddock

(500g), each cut into 3 pieces
50ml olive oil
2 tsp ground cumin
1 tsp ground white pepper

plus a pinch
5 garlic cloves

bashed
200g plain flour
1 tbsp cornflour

For the chips

1kg medium potatoes

sliced into 2cm-wide chips
vegetable oil

for deep-frying
1 tsp paprika

For the tahini sauce

50g tahini
1 lemon

juiced, plus extra wedges to serve
2 garlic cloves

crushed or finely grated
small handful of chopped parsley

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Nutrition: Per serving

kcal587
fat15g
saturates7g
carbs86g
sugars3g
fibre6g

high
protein24g
salt2.1g

Method

step 1

Toss the haddock with the olive oil, cumin, white pepper, garlic and 1 tsp salt. Chill for 4 hrs or overnight.
step 2

About 45 mins before cooking the fish, make the chips and tahini sauce. For the sauce, mix the tahini, lemon juice and garlic until well combined. Stir in 3-4 tbsp cold water until smooth and creamy. Mix in the parsley and keep chilled until needed.
step 3

For the chips, rinse the potatoes, then soak in ice-cold water for 15 mins. Drain well, then dry the potatoes thoroughly. Fill a saucepan half-full with vegetable oil and heat to 140C, or use a deep-fat fryer. If you don’t have a temperature probe, test the oil by dropping in a cube of bread – it’s hot enough when it turns brown in around 45 seconds. Fry the chips until cooked through, 6-8 mins.
step 4

Remove the chips to a wire rack lined with kitchen paper and leave to drain. Heat the oil to 180C – it’s hot enough when a cube of bread turns brown within 15 seconds – then cook the chips for 4-5 mins more until crisp and golden. Remove to a wire rack lined with fresh kitchen paper, then tip into a bowl and season with 1½ tsp salt and the paprika.
step 5

Put the flour and cornflour in a bowl and season well with salt and a pinch of white pepper. Turn the fish pieces in the mixture, one by one, until completely coated.
step 6

Fry for 4-6 mins, with the oil still at 180C, until golden and crisp. You may need to do this in batches, keeping the cooked fish warm in a low oven as you go. Serve with lemon wedges for squeezing over.

Recipe from Good Food magazine, February 2023

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