Spicy Fish & Chips
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Ingredients
- • Haddock fillets – 1 medium size fillet per person (any boneless fish of your choice e.g sole, tuna, tilapia)
- • 1 egg (binding agent, may need two if they are smaller)
- • A handful of fresh coriander – finely chopped, more for garnish
- • 1⁄2 cup flour & 1/2 cup semolina ((can be substituted with bread crumbs)
- • salt & pepper
- • chilli powder (as per taste)
- • 1 tsp smoked paprika
- • 1 tsp ground cumin
- • 1 tsp sumac powder ( is an aromatic North African spices with a tangy kick)
- • 2 tsp Tandoori powder
- • vegetable oil (for frying)
- • Lemon to serve – I used my homemade pickled lemon
- FOR THE TANDOORI POTATO CHIPS OR WEDGES
- • 2 large potatoes cut into wedges
- • 1tsp smoked paprika
- • 1-2 tsp Tandoori powder, extra to sprinkle before serving
- • ½ tsp salt & pepper
- • Vegetable oil to fry
Method
- STEP 1Start 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 2Rinse the fish pat dry using a paper towel. Season with salt and pepper, and set aside.
- STEP 3Beat 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 4Dip 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 5Press gently the egg coated fish into the crumb mixture on both sides; set the coated fillet onto a plate
- STEP 6Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
- STEP 7Heat the vegetable oil in a deep frying pan over medium heat.
- STEP 8Since 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 9To 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 10The inside of the fish should be opaque and flaky underneath the coating.
- STEP 11Remove and drain fillets on paper towels
- STEP 12To serve sprinkle some salt and Tandoori powder on the cooked potatoes.
- STEP 13Serve 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)
