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Spicy Fish & Chips
Recipes
January 2022
Reading time 1 Minute

We all enjoy a Friday night treat from the local chippy, but proper fish and chips can be quite a business to make at home

Instead, try our super-easy version with everything cooked in the oven. Both the fish and potatoes have great spicy flavours and we serve this with a chilli-flavoured pea purée – fish, chips and mushy peas with a touch of Biker magic.
Serves
4
Ingredients
  • 4 skinless fillets of white fish, such as cod or haddock, cut in half lengthways
  • 1 tbsp plain flour
  • ½ tsp turmeric
  • ½ tsp ground cardamom
  • ½ tsp curry powder
  • ½ tsp chilli powder
  • 1 egg, beaten
  • 100g panko breadcrumbs
  • olive oil, for drizzling
  • sea salt and black pepper
  • Potatoes
  • 500g potatoes, left unpeeled and cut into small chunks
  • 2 tbsp olive or vegetable oil
  • 2 tsp cumin seeds
  • 2 tbsp green chillies, finely chopped
  • Pea and Coriander Puree
  • 400g peas (frozen are fine)
  • Small bunch of coriander
  • 2 tbsp crème fraiche
  • 1 tbsp lime juice
  • Pinch of chilli powder
Method
  1. First start the potatoes. Preheat the oven to 200C/Fan 180C/Gas 6. Bring a large pan of water to the boil and add salt. Add the potatoes and cook for four to five minutes, then drain. Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
  2. Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
  3. Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
  4. Simmer the peas in hot water for two to three minutes. Drain and purée with the coriander, crème fraiche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.
Extracted from The Hairy Bikers’ Everyday Winners by Si King and Dave Myers is published by Seven Dials in hardback at £22, photography by Andrew Hayes-Watkins

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