Indian Spiced Fish and Chips
with Crispy Wedges and Sugarsnap Peas
- Fish
Ingredients
700 grams
Potatoes
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Lime
48 grams
Plain Flour
1 sachet(s)
Ground Turmeric
1 pot(s)
North Indian Style Spice Mix
2 sachet(s)
Mayonnaise
2 unit(s)
Cod Fillets
(Contains: Fish)
150 grams
Sugar Snap Peas
1 pot(s)
Mustard Seeds
40 grams
Mango Chutney
Not included in your delivery
2 tbsp
Water
Nutritional information
Instructions
Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray, pop in your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt. Chop the potatoes into 2cm wide wedges. Add the potatoes to the boiling water, cook for 5-6 mins or until the edges have softened when you poke them with a knife. Meanwhile, halve peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Finely chop the coriander (stalks and all). Chop the lime into wedges. Put ½ the flour in a bowl. Add the water (see ingredient list for amount), ½ the turmeric, curry powder (add less if you don't like spice), a good pinch of salt and pepper. Mix together with a fork (it will still be very thick). Add the mayo and ½ the coriander, mix again until it has formed a thick paste.
Once the potatoes are ready, drain in a colander, pop back into the pan and sprinkle on the remaining turmeric and ½ the remaining flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the wedges on the top shelf of your oven until crispy, 30-35 mins. Turn halfway through.
Meanwhile, add a glug of oil to another baking tray, pop in your oven. Put the remaining flour on a plate, add a pinch of salt and pepper and mix to combine. Add the fish and turn to coat fully in the flour. Then transfer to the bowl with the batter (one fillet at a time). Use your hands to spread the batter all over the fish on both sides. Take your hot baking tray out of your oven, carefully transfer the fillets onto the tray. Repeat for the other fillet(s).
When the potatoes are halfway through cooking, add the fish to the middle shelf of the oven. Drizzle the fish with oil cook until the batter is crisp and the fish cooked, 20 mins.IMPORTANT: The fish is cooked when opaque in the middle. Get your washing up done, then heat a drizzle of oil in a frying pan on medium high heat. Add the shallot and stir fry until softened, 2-4 mins.
Add the sugar snap peas and a pinch of salt and pepper to the shallot and stir fry until the sugar snaps are tender too, 3-4 mins. Add the garlic and mustard seeds and cook for 1 minute more, then remove from the heat and squeeze in some lime. Serve the fish with the chips and sugarsnaps on the side. Add a dollop of mango chutney to dip your chips in and sprinkle over the coriander. Serve with any leftover lime wedges and enjoy!
