Spicy Fish Chips Recipes

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.

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)