Spiced Fish and Chips

DF

Tender flakey haddock fillets inside a beautifully light and crisp beer batter. A quick and easy fish dish for any time of the week!

by The Gangotra Family
Serves
4
Course
Main
Prep. Time
10 Mins
Cook Time
30 Mins
  • Ingredients
  • Method

Ingredients

Method

1

To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat.

2

Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C.

3

Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes.

4

Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper.

5

Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve.

6

Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth.

7

Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper.

8

To serve, place a piece of fish and a pile of chips between four plates and add a squeeze of lemon .

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