Tandoori Masala Fish and Chips


A fusion between our traditional fish and chips and the flavours of India.

 

For the tandoori chips:

2 large potatoes, cut into chips or wedges

1 to 2 teaspoons of tandoori masala

Salt and pepper to taste

For the fish:

4 haddock fillets

1-2 eggs

1 handful fresh coriander, finely chopped

65g breadcrumbs

65g plain flour

1 tablespoon tandoori masala

salt and pepper to taste

For the tandoori chips:

Half cook the potatoes, either in the microwave or on hob.  Season with salt and the tandoori masala and then leave to cool.

Rinse the fish pat dry using kitchen paper. Season with salt and pepper, and set aside.

Beat the egg in a shallow bowl, add the chopped coriander. In another shallow bowl, mix the breadcrumbs together with the rest of the dry spice ingredients.

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.

Press gently the egg coated fish into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with the remaining fillets. Chill the coated fillets in the fridge for about 15 minutes to help set the crumbs.

Bake the potatoes in the oven for about 20-25 minutes at 180c.

Then 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. Continue to cook until the inside of the fish is opaque and flaky underneath the coating. Remove the fish from the pan and drain fillets on kitchen paper.

To serve sprinkle some salt and tandoori powder on the cooked potatoes and serve the fish with a slice of lemon.