Recipe: Tropical Fish And Chips
This fish and chips recipe is inspired by one of the best fish and chips I've had in London. It's got some Thai influence in the form of spice and a delicious mango ketchup.
- 2 ea mangos
- 10 g ginger
- 2 tbsp white wine vinegar
- 2 tbsp lime juice
- 1 tsp fish sauce
- 1 tbsp coconut oil
- 1 tbsp soft light brown sugar
- 1 tsp cinnamon powder
- 1 tsp allspice
- 1 pinch cayenne
- 100 ml water
- 1 tbsp 7 spice
- 2 ea limes
- 700 g cod loin
- 1-2 l vegetable oil
- 150 g plain flour
- 3 ea large eggs
- 1 tbsp 7 spice
- 1 tsp ginger powder
- 250 g panko breadcrumbs
- 1 kg white potatoes
- 15 g coriander, chopped
- 1 ea red chilli, sliced
- 1 ea lime, cut into wedges
Make The Ketchup
Peel, de-stone, and dice the mango. Finely dice the ginger. Add both to a medium saucepan with the rest of the ingredients for the ketchup and simmer over a very low heat for 30 minutes, until the water has almost evaporated.
Transfer the contents of the saucepan to a blender and blend until very smooth. Store in a jar and leave to cool in the fridge.
Prepare The Fish For Frying
Zest the limes into a shallow bowl and squeeze in the juice. Stir in the 7 spice and add the fish. Marinate for 10 minutes, turning halfway through.
Heat the oil in a large saucepan or a fryer until it reaches 180ºC. Use a thermometer and never leave it unattended.
Tip the flour into a mixing bowl, crack the eggs into another and beat to combine, and tip the panko bread crumbs into a 3rd bowl.
Add the 7 spice and the ginger powder to the breadcrumbs and season with salt.
Cook The Fish
Pat the fish dry and slice into 4 even portions (if it’s not already portioned). Coat the fish in the flour, then the egg, and finally the breadcrumbs.
Carefully place the fish into the hot oil and fry for 7 minutes, until the breadcrumbs are a deep golden brown and crisp. Transfer to a tray or plate lined with kitchen paper while you cook the chips.
Make The Chips
Cut the potatoes into chunky chips about 1cm wide. Carefully lower them into the same oil that you used to cook the fish. Fry for 5 minutes, until well browned on the outside and soft and fluffy in the middle (you may have to cook them in batches). Transfer to a tray or plate lined with kitchen paper before moving to your serving plates.
Reheat the fish in the oil for 30 seconds if necessary before transferring to the plates with a generous helping of the ketchup to each plate, scatter over the coriander and chilli slices and serve with a wedge of lime.
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