• • 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
  • • 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


  • 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)

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