Naughty’s Masala Fish & Chips

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!