Moroccan-style Fish and Chips

Ingredients

In this Moroccan adaptation of Fish and Chips, the traditional British dish is infused with Moroccan flavors. The fish is seasoned with a blend of warm spices like cumin, paprika, and turmeric, giving it a fragrant and slightly spicy taste. Instead of regular potato chips, this recipe uses sweet potato fries, adding a hint of sweetness to complement the spices. 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 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 large sweet potatoes, cut into fries 2 large sweet potatoes, cut into fries
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, mix together the cumin, paprika, turmeric, coriander, cayenne pepper (if using), salt, and pepper.
3. 3.
   Pat the fish fillets dry with a paper towel and rub the spice mixture evenly onto both sides of the fish.
4. 4.
   Heat the olive oil in a large skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
5. 5.
   Toss the sweet potato fries with cornstarch until evenly coated.
6. 6.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the sweet potato fries in batches until crispy and golden brown, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. 7.
   Place the cooked fish and sweet potato fries on a baking sheet and bake in the preheated oven for 5 minutes to ensure they are heated through.
8. 8.
   Serve the Moroccan-style fish with crispy sweet potato fries immediately.

Treat your ingredients with care...

• Fish — Choose a firm white fish like cod or haddock for this recipe. Make sure to pat the fish dry before seasoning to ensure a crispy crust.
• Sweet potatoes — Cut the sweet potatoes into evenly sized fries to ensure they cook evenly. Tossing them with cornstarch helps to achieve a crispy texture.

Tips & Tricks

• For extra flavor, squeeze fresh lemon juice over the cooked fish before serving.
• If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
• Serve the fish and chips with a side of harissa mayo or tzatziki for a Moroccan-inspired dipping sauce.
• If you don't have a deep fryer, you can also bake the sweet potato fries in the oven at 220°C (425°F) for about 25-30 minutes, flipping halfway through.

Serving advice

Serve the Moroccan-style fish and crispy sweet potato fries on a large platter, garnished with fresh cilantro leaves. Accompany with a side of harissa mayo or tzatziki for dipping.

Presentation advice

Arrange the fish fillets on top of the sweet potato fries, slightly overlapping them for an appealing presentation. Sprinkle some extra paprika and cumin on top for a pop of color.