Indian Fish And Chips

Let's Cook

1. Step 1.

   Bring a large saucepan of salted water to a boil. Add the peeled and chunky-cut potatoes, reduce the heat to low, and simmer for 8–10 minutes until they start to soften around the edges but are still firm. Drain in a colander, then sprinkle with 1 tablespoon ground turmeric and 1 tablespoon sea salt. Shake the colander to coat the chips evenly.

2. Step 2.

   While the potatoes are boiling, make the batter: Sift 120g (1 cup) gram flour into a mixing bowl with ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon ground turmeric, and ⅛ teaspoon chilli powder. Slowly pour in 200ml (scant 1 cup) water, whisking continuously, until you have a thick batter consistency.

3. Step 3.

   Heat a deep-fat fryer to 180°C/350°F, or fill a saucepan with about 4cm (1½ inches) of oil and heat over medium-high heat. Test the oil by dropping a small amount of batter into it; it should float to the surface. Using a large metal slotted spoon, carefully lower the chips into the hot oil and fry for 8–10 minutes until golden and crispy. Remove with the slotted spoon and drain on paper towels; set aside.

4. Step 4.

   Sprinkle the fish fillets with a little extra gram flour, then dip each fillet into the batter, shaking off any excess. Carefully lower each piece of fish into the hot oil and fry for about 4 minutes until golden and crispy. Remove and drain on paper towels.

5. Step 5.

   Serve immediately with lemon wedges and Mowgli Chutney.