Masala fish and chips
Fish and chips are a national institution, and every Friday, people across the nation tuck into a plate of moist white fish in crisp golden batter, served with a portion of hot, fluffy chips. It is also one of my most favourite meals too. Therefore, I wanted to create a version of this dish that was significantly lower in fat and calories, and could be enjoyed as part of a healthy lifestyle. I also wanted to create a recipe that would be quick and easy to rustle up on a Friday, after a busy week at work.
And this is the outcome! Masala fish and chips. I've used sea bass for this recipe, but you can also use salmon, pollock or cod. There are so many different ways to oven-bake fish, and for this recipe, I have chosen to bake the fish in a masala spice mix - full of flavour and heat. The chips are homemade and oven-roasted, with minimal olive oil. The result is a healthy, home-made and delicious meal.
1 clove of garlic, crushed
2 x sea bass fillet (can also use other fish such as salmon)
1/4 tsp. turmeric
1/2 tsp. Kashmiri chilli powder
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. garam masala
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander
3 large floury potatoes, such as Maris Piper or King Edward
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. chilli flakes
Preheat the oven to 200C / gas mark 6.
Start with the chips first. Peel the potatoes and rinse under a cold tap. Pat dry with a tea towel and then and cut them into long chip shapes.
Spread the chips on a large non-stick baking tray and toss with the oil, salt and chilli flakes.
Lie them flat in a single layer. Roast for 50-55 mins, turning frequently. When cooked they should be golden brown and crisp with a light fluffy centre.
Whilst the chips are cooking, prepare the masala fish.
Line a baking tray with foil, and then brush with a little oil
Grab a small bowl and add to it the crushed garlic, dried spices and 1/2 tbsp. olive oil. Stir well to create a spice paste.
Put the fish on the tray, and cover with the spice paste. Then parcel up the seabass with the foil, ensuring that the fish is fully covered and roast for 10 minutes.
Open the foil parcel, so that the fish is fully exposed and roast for a further 5 minutes.
Place the fish, skin-side up on a serving plate and finish with chopped spring onions and fresh coriander. Once the chips are cooked, place next to the fish and season with black pepper.