Masala fish

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: For the chips, scrub or peel the potatoes, then cut into 1.5cm-thick chips. Cover with cold salted water, then bring to the boil. Boil for 4-5 mins, then drain well. Tip out onto a clean tea towel and pat dry.

   Parboil chips · 5 minUses 1kg white baking potatoes

2. 2

   Step 2: Arrange the chips on a baking tray lined with baking parchment, drizzle over the olive oil (3 tbsp) and season well. Bake at 220C/200C fan/gas 7 for 35 mins, turning halfway through, until golden brown all over.

   Bake chips · 35 minUses 1kg white baking potatoes · 3 tbsp olive oil

3. 3

   Step 3: Meanwhile, snip each fillet of fish into two pieces lengthways (this makes it easier to cook evenly). Whisk the marinade ingredients together with salt (to taste) to taste in a small bowl. Brush this over both sides of the fish fillets. Keep chilled until ready to fry.

   Uses 600g firm, sustainably caught white fish fillets (about 4 large fillets) · 2 garlic cloves grated · 2 tbsp vegetable oil · ¼ lemon juiced, plus extra wedges to serve · 1 tsp tandoori masala powder · salt, to taste (for marinade)

4. 4

   Step 4: To make the batter, whisk all the ingredients together with salt (to taste) to taste in a large bowl. Gradually add 175ml cold water, whisking continuously, until you have a smooth batter that is the consistency of thick pouring cream. Leave to stand for a few minutes while you make the peas.

   Uses 90g chickpea (gram) flour · 30g rice flour · 1 tsp hot paprika · 1 tsp ground turmeric · ½ tsp cumin seeds crushed · ½ tsp coriander seeds crushed · 1 green chilli deseeded and finely chopped (optional) · 175ml cold water (for batter)

5. 5

   Step 5: Cook the peas (300g) in a pan of boiling water for 2 mins until just tender. Drain well and transfer to a bowl. Add the rest of the ingredients and blitz using a hand blender, or crush well using a fork or potato masher – the texture should be fairly coarse.

   Cook peas · 2 minUses 300g frozen peas · 60g feta or use natural yogurt · ¼ lemon juiced · 1 garlic clove grated · 10 mint leaves finely chopped · ½ tsp red chilli flakes (optional)

6. 6

   Step 6: Heat the vegetable oil (300ml) in a deep frying pan to 180C (when you drop in a little batter, it should float to the top) – it should be about 2cm deep. Coat each fish fillet in the batter, then carefully transfer to the hot oil. Fry for about 3 mins before gently turning and frying for a further 2-3 mins. You can fry a couple of fillets at a time, but do not overcrowd the pan. Drain the fried fish on kitchen paper and repeat until all the fillets are cooked. Serve the fish, chips and peas with lemon wedges to squeeze over and your favourite condiments on the side.

   Fry fish · 3 minUses 600g firm, sustainably caught white fish fillets (about 4 large fillets) · 300ml vegetable oil · extra lemon wedges to serve · prepared masala fish batter · cooked baked chips · prepared mashed peas