Golden Baked Fish & Chips with a Twist
Ingredients
For the Chips:
- 2 large potatoes chopped into chips
- 2 tablespoons olive oil
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt
- Freshly cracked black pepper
For the Fish Batter:
- 2 tablespoons gram flour
- 1 tablespoon tapioca flour
- 4 tablespoons water
- 2 cod fillets
- 1 tablespoon olive oil
- ½ teaspoon ground turmeric
- Salt and freshly cracked black pepper
For the Pea Dip:
- 160 g 5½ ounces frozen peas
- 4 tablespoons coconut yogurt
- 1 tablespoon dill finely chopped
- 2 small gherkins finely chopped
Serves 2 | Calories 694 (per serving)
Prep 10 mins | Cook 25-30 mins |
Instructions
- Preheat the oven to 180°C (350°F) and line 2 baking trays with greaseproof paper.
- Set aside.
- Toss the potato chips with 1 tablespoon of olive oil, ½ teaspoon of ground turmeric, sea salt, and black pepper.
- Place them on one of the baking trays and bake until they are crisp and golden.
- While the chips are baking, prepare the fish batter.
- In a bowl, whisk together the remaining ½ teaspoon of turmeric, salt, black pepper, 1 tablespoon of olive oil, gram flour, tapioca flour, and water.
- Adjust the batter consistency by adding more water if it’s too thick or more gram flour if it’s too thin.
- It should have a thick, golden consistency.
- After about 15 minutes, dip the cod fillets into the batter, turn the chips over, and place the fish on the baking tray.
- Bake for no more than 12 minutes or until the fish is golden and cooked through.
- Boil the frozen peas in salted water, then drain them and set them aside.
- In a small bowl, combine the coconut yogurt, dill, gherkins, and seasoning.
Notes / Tips / Wine Advice:
Serve the golden baked fish and chips alongside the pea dip.
Enjoy your flavorful twist on classic fish and chips!
