Crispy Masala Fish and Chips with Spiced Mushy Peas

Name: Crispy Masala Fish and Chips with Spiced Mushy Peas
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 600 g firm white fish fillets; 1 kg white baking potatoes; 300 g frozen peas; 300 ml vegetable oil; 90 g chickpea flour; 60 g feta or use natural yogurt; 30 g rice flour; 3 tbsp olive oil; 2 clove garlic, grated; 1/2 lemon; 1 tsp tandoori masala powder; 1 tsp hot paprika; 1 tsp ground turmeric; 1/2 tsp red chilli flakes; 1/2 tsp cumin seeds, crushed; 1/2 tsp coriander seeds, crushed; 1 green chilli, deseeded and finely chopped; 10 mint leaves, finely chopped; 1 tsp salt

Give the classic British fish and chips a vibrant Indian twist with this aromatic masala-spiced version. Featuring a crunchy chickpea flour batter and zesty feta-mint peas, it's a flavorful upgrade to a weekend favorite.

Servings4 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

firm white fish fillets
600 g
white baking potatoes
1 kg
frozen peas
300 g
vegetable oil
300 ml
chickpea flour
90 g
feta or use natural yogurt
60 g
rice flour
30 g
olive oil
3 tbsp
garlic, grated
2 clove
lemon
0.5
tandoori masala powder
1 tsp
hot paprika
1 tsp
ground turmeric
1 tsp
red chilli flakes
0.5 tsp
cumin seeds, crushed
0.5 tsp
coriander seeds, crushed
0.5 tsp
green chilli, deseeded and finely chopped
1
mint leaves, finely chopped
10
salt
1 tsp

Step-by-Step Instructions

Prepare the chips: Scrub or peel the potatoes, then cut them into 1.5cm-thick batons. Place them in a pot, cover with cold salted water, and bring to a boil. Simmer for 4-5 minutes until slightly softened but not falling apart. Drain well, spread onto a clean tea towel, and pat thoroughly dry.

Bake the chips: Preheat your oven to 220°C/200°C fan/gas 7. Arrange the dried chips on a baking tray lined with parchment paper. Drizzle with olive oil, season generously with salt and pepper, and toss to coat. Bake for 35 minutes, turning halfway through, until they are golden brown and crispy.

Marinate the fish: Slice each fish fillet in half lengthways to ensure even cooking. In a small bowl, whisk together the grated garlic, half of the lemon juice, tandoori masala, and a pinch of salt. Brush this marinade over both sides of the fish fillets and keep chilled until you are ready to fry.

Make the batter: In a large bowl, whisk together the chickpea flour, rice flour, paprika, turmeric, crushed cumin and coriander seeds, chopped green chilli, and a pinch of salt. Gradually pour in 175ml of cold water while whisking continuously until you achieve a smooth consistency similar to thick pouring cream. Let the batter rest for a few minutes.