Spicy Fish Chips Recipes

SPICY FISH & CHIPS

Steps:

• Start by preparing the potatoes; I like to steam my potatoes as it keeps the flavour and also help reduce the cooking time later (I do the same before roasting potatoes). Place the sliced potatoes in a microwave safe bowl, season with salt and steam in the microwave for 3-4 minutes until half cooked. Remove from the microwave add the rest of the spices and seasonings toss until well mixed and set aside to cool down.
• Rinse the fish pat dry using a paper towel. 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 semolina 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 remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
• Heat the vegetable oil in a deep frying pan over medium heat.
• Since the potatoes will take longer to cook, start off by frying the seasoned potato - if you are worried about calories you can bake them in the oven for 20-25 minutes.
• 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.
• The inside of the fish should be opaque and flaky underneath the coating.
• Remove and drain fillets on paper towels
• To serve sprinkle some salt and Tandoori powder on the cooked potatoes.
• Serve the fish and delicious potatoes with slice of lemon - I like to serve mine with pickled lemon and chilli mayonnaise (simply made by mixing mayonnaise with chilli paste/sauce of your choice)

THE HAIRY BIKERS' SPICY FISH AND CHIPS

Steps:

• First start the potatoes. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of water to the boil and add salt. Add the potatoes and cook for 4-5 minutes, then drain. Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
• Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
• Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
• Simmer the peas in hot water for 2-3 minutes. Drain and purée with the coriander, crème fraiche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.

CLASSIC FISH AND CHIPS

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.