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Spicy fish and Masala chips

A modern take on a traditional Fish and Chip recipe with Indian influence.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
35 mins Preparation

Ingredients

Serves 4 people

Marinade:

  • 15g Fresh Ginger finely chopped
  • 15g Fresh Garlic finely chopped
  • 50g Pataks Tikka Masala Paste
  • 5 sprigs of Dill - finely chopped
  • 2g Black Pepper
  • 10ml Lemon Juice
  • Salt and Pepper to taste
  • 4 Trout Fillets
  • 1tbsp Oil

Batter:

  • 75g Flour
  • Salt and Pepper to taste
  • 45ml Water

Method

  1. Mix all the ingredients of the marinade except trout fillets to make a marinade.
  2. Add trout fillets to the marinade and keep in the fridge for 20 minutes.
  3. Combine all batter ingredients to make a very thick batter (almost paste consistency) with the ingredients for batter.
  4. Heat oil in a wok.
  5. Coat marinated trout fillets with the batter and deep fry till the fish is cooked and the batter is crispy.
  6. Serve hot with masala chips and mint and coriander chutney.

  • Serves 4 people

    Marinade:

    • 15g Fresh Ginger finely chopped
    • 15g Fresh Garlic finely chopped
    • 50g Pataks Tikka Masala Paste
    • 5 sprigs of Dill - finely chopped
    • 2g Black Pepper
    • 10ml Lemon Juice
    • Salt and Pepper to taste
    • 4 Trout Fillets
    • 1tbsp Oil

    Batter:

    • 75g Flour
    • Salt and Pepper to taste
    • 45ml Water
    1. Mix all the ingredients of the marinade except trout fillets to make a marinade.
    2. Add trout fillets to the marinade and keep in the fridge for 20 minutes.
    3. Combine all batter ingredients to make a very thick batter (almost paste consistency) with the ingredients for batter.
    4. Heat oil in a wok.
    5. Coat marinated trout fillets with the batter and deep fry till the fish is cooked and the batter is crispy.
    6. Serve hot with masala chips and mint and coriander chutney.

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