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Curried Fish & Chips recipe

Curried Fish & Chips with Raita-style Tartar Sauce

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An aromatic twist on traditional fish and chips with a raita-style tartar sauce and crispy chips.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
Categories: 30-Minutes, Fish & Seafood, Lunch, Mains, Sauces, Marinades and Condiments
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Ingredients

Raita Tartar Sauce

1 C (250 ml) double cream yoghurt
1 clove of garlic, finely chopped/microplaned
1 Tbsp (15 ml) chopped coriander
1 Tbsp (15 ml) chopped mint
1 Tbsp (15 ml) baby capers, chopped
1 tsp (5 ml) ground cumin
4 cocktail gherkins, finely chopped
zest and juice of 1 small lemon
sea salt and freshly ground pepper

Fish & Chips

100 g self-raising flour
50 g rice flour
1 Tbsp (15 ml) mild curry powder
½ tsp (2,5 ml) salt
1 egg
1 C (250 ml) soda water (plus more if needed)
4 hake fillets, patted dry
½ C (125 ml) flour, seasoned with salt and pepper
oil for deep frying
500 g frozen chips
1 lemon, quartered

Method

Raita Tartar Sauce

Add all the ingredients to a small mixing bowl and whisk well to combine. Season to taste, then cover and place in the fridge until needed.

Fish & Chips

Add the flour, rice flour, curry powder, and salt to a large mixing bowl, then whisk to combine. Add the egg and whisk again. Pour in the soda water and whisk. The batter should be thickish, similar to pancake batter. If your batter is too thick, add extra soda water, a little at a time, and whisk until you have the right consistency.

Half fill a large pot with frying oil and set it over high heat. Heat the oil to 180 ºC.

Dredge the hake fillets in the season flour and shake off any excess flour.

Dip the fillets into the batter, then allow the excess to run off before carefully placing into the hot oil. Fry two fillets at a time for around 5-6 minutes until golden. Carefully remove the fish from the oil and drain on a piece of paper towel. Season immediately with salt. Repeat the process with the remaining fillets.

While the fish is cooling, fry, or air fry the chips until golden. Drain the chips on paper towel (if frying) and season with salt. Serve the fish and chips with the raita tartar sauce and fresh lemon wedges for squeezing over.