- STEP 1
Start by preparing the potatoes; I like to steam my potatoes as it keeps the flavour and also help reduce the cooking time later (I do the same before roasting potatoes). Place the sliced potatoes in a microwave safe bowl, season with salt and steam in the microwave for 3-4 minutes until half cooked. Remove from the microwave add the rest of the spices and seasonings toss until well mixed and set aside to cool down.
- STEP 2
Rinse the fish pat dry using a paper towel. Season with salt and pepper, and set aside.
- STEP 3
Beat the egg in a shallow bowl, add the chopped coriander. In another shallow bowl, mix the semolina together with the rest of the dry spice ingredients.
- STEP 4
Dip a haddock fillet into the egg mixture - let the extra egg drip off, the coriander will stick to the fish and that’s what you want.
- STEP 5
Press gently the egg coated fish into the crumb mixture on both sides; set the coated fillet onto a plate
- STEP 6
Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
- STEP 7
Heat the vegetable oil in a deep frying pan over medium heat.
- STEP 8
Since the potatoes will take longer to cook, start off by frying the seasoned potato – if you are worried about calories you can bake them in the oven for 20-25 minutes.
- STEP 9
To fry the fish, gently place the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side.
- STEP 10
The inside of the fish should be opaque and flaky underneath the coating.
- STEP 11
Remove and drain fillets on paper towels
- STEP 12
To serve sprinkle some salt and Tandoori powder on the cooked potatoes.
- STEP 13
Serve the fish and delicious potatoes with slice of lemon – I like to serve mine with pickled lemon and chilli mayonnaise (simply made by mixing mayonnaise with chilli paste/sauce of your choice)