Indo-style Fish and Chips

Ingredients

In this Indo-style adaptation, the fish is marinated with Indonesian spices to infuse it with bold flavors. Additionally, the fries are seasoned with turmeric, a common spice in Indo cuisine, to add a vibrant yellow color and a hint of earthy taste. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 300ml (1 1/4 cups) cold water 300ml (1 1/4 cups) cold water
• 500g (1.1 lb) potatoes, cut into fries 500g (1.1 lb) potatoes, cut into fries
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix tamarind paste, minced garlic, ground coriander, ground cumin, turmeric powder, chili powder, and salt to make a marinade.
2. 2.
   Coat the fish fillets with the marinade and let them marinate for at least 30 minutes.
3. 3.
   In a deep pan, heat vegetable oil for frying.
4. 4.
   In a separate bowl, combine all-purpose flour, baking powder, and a pinch of salt. Gradually add cold water while whisking until a smooth batter is formed.
5. 5.
   Dip each marinated fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry until golden brown and crispy. Repeat with the remaining fish fillets.
6. 6.
   Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   In a separate pan, heat vegetable oil for frying the fries.
8. 8.
   Add the cut potatoes to the hot oil and fry until golden and crispy.
9. 9.
   Sprinkle turmeric powder and salt over the fries while they are still hot, tossing them gently to evenly coat.
10. 10.
    Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.

Treat your ingredients with care...

• Fish — Use fresh white fish fillets such as cod or haddock for the best flavor and texture.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Turmeric powder — Be careful while handling turmeric as it can stain surfaces and clothes. Use gloves if desired.
• Potatoes — Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and achieve crispier fries.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• For extra crispiness, double fry the fries. Fry them once at a lower temperature (150°C/300°F) until cooked but not golden, then remove and let them cool. Increase the oil temperature to 190°C/375°F and fry the fries again until golden and crispy.
• Serve the fish and chips with a side of spicy sambal or tartar sauce for added flavor.
• If you prefer a spicier kick, add more chili powder or fresh chili to the marinade.
• To make the dish healthier, you can bake the fish and fries instead of frying them. Preheat the oven to 200°C (400°F) and bake the fish and fries on a lined baking sheet until crispy and cooked through.
• Experiment with different types of fish and spices to create your own unique Indo-style fish and chips.

Serving advice

Serve the Indo-style Fish and Chips hot with a side of sambal or tartar sauce. Garnish with fresh cilantro leaves and a squeeze of lime juice for a burst of freshness. Accompany the dish with a simple cucumber and tomato salad to balance the flavors.

Presentation advice

Arrange the crispy fish fillets on a platter, placing the turmeric-infused fries alongside them. Add a sprinkle of chopped fresh herbs, such as cilantro or parsley, over the dish for a pop of color. Serve the sambal or tartar sauce in small bowls on the side for dipping.