Indian FISH AND Chips
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
A fusion of British fish and chips with Indian spices, featuring turmeric-coated chips and gram flour-battered fish fillets. Served with lemon wedges and Mowgli Chutney.
Ingredients
- 4 Maris Piper potatoes peeled and sliced into chunky chips
- 14.8 ml ground turmeric
- 14.8 ml sea salt
- 120 g gram/chickpea flour
- 2.46 ml salt
- 4.93 ml baking powder
- 0.62 ml chilli powder
- 4 white fish fillets
- lemon wedges
- Mowgli Chutney
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 80 mg
- Iron: 2.08 mg
- Magnesium: 17.3 mg
- Phosphorus: 98.4 mg
- Potassium: 192 mg
- Zinc: 0.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml ground turmeric
- 14.8 ml sea salt
- 120 g gram/chickpea flour
- 2.46 ml salt
- 4.93 ml baking powder
- 0.62 ml chilli powder
- 4 white fish fillets
- lemon wedges
- Mowgli Chutney
Prepare
- 4 Maris Piper potatoes, peeled and sliced into chunky chips
Let's Cook
-
Step 1.
Bring a large saucepan of salted water to a boil. Add the peeled and chunky-cut potatoes, reduce the heat to low, and simmer for 8–10 minutes until they start to soften around the edges but are still firm. Drain in a colander, then sprinkle with 1 tablespoon ground turmeric and 1 tablespoon sea salt. Shake the colander to coat the chips evenly.
-
Step 2.
While the potatoes are boiling, make the batter: Sift 120g (1 cup) gram flour into a mixing bowl with ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon ground turmeric, and ⅛ teaspoon chilli powder. Slowly pour in 200ml (scant 1 cup) water, whisking continuously, until you have a thick batter consistency.
-
Step 3.
Heat a deep-fat fryer to 180°C/350°F, or fill a saucepan with about 4cm (1½ inches) of oil and heat over medium-high heat. Test the oil by dropping a small amount of batter into it; it should float to the surface. Using a large metal slotted spoon, carefully lower the chips into the hot oil and fry for 8–10 minutes until golden and crispy. Remove with the slotted spoon and drain on paper towels; set aside.
-
Step 4.
Sprinkle the fish fillets with a little extra gram flour, then dip each fillet into the batter, shaking off any excess. Carefully lower each piece of fish into the hot oil and fry for about 4 minutes until golden and crispy. Remove and drain on paper towels.
-
Step 5.
Serve immediately with lemon wedges and Mowgli Chutney.