MASALA FRIED FISH WITH CHIPS
Masala fish and chips is a suitable dish to add to a lunch or dinner party menu. The marinade that is left over in the cooking pan seasons the chips, so don’t give frying it in oil a skip
SERVES 6
PREP TIME: 10 mins
COOKING TIME: 15 mins
6-8 large pieces of fish, cut into steaks approx. 1.5cm thick with skin and centre bone attached, or use frozen fish fillets 10ml (2 tsp) red chilli powder
60ml (4 tbsp) lemon juice
5ml (1 tsp) turmeric
5ml (1 tsp) ground garlic
5ml (1 tsp) salt
2.5ml (½ tsp) fine black pepper
2.5ml (½ tsp) ground green chilli
45ml (3 tbsp) peri peri oil
5-7 medium-size potatoes for chips
Oil for frying fish and chips
Flour for coating fish
To serve
Fresh coriander and lemon wedges
In a glass dish or bowl, add the red chilli powder, lemon juice, turmeric, ground garlic, salt, fine black pepper and ground green chilli. Create a paste with peri peri oil.
Smear this onto the fish and set aside. Cut the potatoes into shapes to make chips.
Because you will use the same oil to fry the fish and the chips, you need to work in a systematic and timely manner to serve your guests or family.
Switch your oven to 160°C before you start frying as you can leave the fish in there to keep warm and to crisp up slightly while the chips are frying.
Dip the marinated fish in flour, coating well. Place into hot oil and reduce the temperature slightly.
Allow to cook until completely crisp on one side before gently lifting and turning over. Repeat on the other side.
Place onto a baking tray that is lined with greaseproof paper. Leave in the oven to keep warm.
Strain the oil of any residue and return the pan to the heat. Add the chips to the oil and switch to medium heat. Cook until soft. Increase the heat to crisp the chips.
Serve with the fish. Chop fresh coriander and sprinkle over the dish. Serve with lemon wedges.