Naughty’s Masala Fish & Chips

4 Servings


For the fish:

  • 4 loins of cod
  • 4 tbsp lemon juice
  • 1 tsp chilli powder
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp of roasted cumin powder
  • 1 tsp of black pepper
  • 1 tsp of ground cinnamon
  • 1 tbsp of chopped garlic
  • 1 tbsp of chopped ginger
  • 1 tsp of salt
  • 750g of plain flour
  • 50g water
  • 50g rapeseed oil
  • Packet of golden breadcrumbs

For the chips:

  • 8 Maris Piper potatoes
  • 500ml water
  • Bottle of sprayable oil


  • Combine the following ingredients in a mixing bowl – lemon juice, chilli powder, coriander, turmeric, cumin powder, black pepper, cinnamon, garlic, ginger and salt
  • Place the loins of cod into the bowl, cover and place in the fridge overnight to marinate
  • Pour the water into a saucepan and place on the heat to boil
  • Peel the potatoes and cut them into 2cm x 7cm rectangle size chips
  • Place the chips into the boiling water for around 15 minutes or until they appear fluffy
  • Drain the water from the chips
  • Once chips have cooled down, cover and place in the fridge overnight
  • Set the oven to 200 degrees and bring up to temperate
  • Take the chips out of the fridge and lay on a baking tray
  • Spray the chips with the oil, ensuring all are coated
  • Place the chips in the oven and leave to cook for 25 minutes or until golden brown
  • Combine the flour and water in a mixing bowl to make the batter and set aside
  • Open the breadcrumb packet and empty into a bowl, then add a pinch of black pepper and set aside
  • Pour rapeseed oil into a deep-set frying pan on a high heat to warm the oil
  • Take the fish out of the fridge and dip into the batter, ensuring all of the fish has batter on
  • Next, dip the fish into the breadcrumbs mix, once again ensuring all of the fish is covered
  • Place the fish into the oil, ensuring it makes a ‘sizzle’ noise
  • Shallow fry the fish on each side for 5 minutes or until cooked through
  • Take the cooked fish out of the pan and place on kitchen roll to absorb the excess oil
  • Serve the fish and chips with sliced lemon
  • Served with sliced lemon as garnish and the option to hero Pakistan’s heritage by wrapping the fish and chips in newspaper – Enjoy!