Up your fish and chips game with this gourmet Indian version of an English classic!

Ingredients

4cm piece ginger (20g), finely grated

1 garlic clove, crushed

2 tsp sunflower oil, plus extra to deep-fry (see method)

800g skinless firm white fish fillets eg hake, cod, or haddock

lemon wedges, to serve

For the chutney:

1/2 bunch each of mint and coriander leaves

2 long green chillies, chopped (optional)

1 red onion, chopped

1/2 tsp caster sugar

juice of 1 lime

For the chickpea batter:

100g chickpea flour (besan)

35g cornflour

200ml sparkling water, chilled

Method

Combine the ginger, garlic and oil in a bowl, then rub all over the fish to coat. Cover and chill for 15 minutes to marinate.
For the green chutney, place all the ingredients in a small food processor and pulse until finely chopped.
For the chickpea batter, combine the chickpea flour, cornflour and turmeric in a bowl. Season to taste then whisk in sparkling water until smooth (batter should be the consistency of thin cream).
Half-fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
Coat fish in the batter, then carefully add to the hot oil. Fry, turning halfway, for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel.
Sprinkle fish with Shemin’s Chaat Masala and Shemin’s Chilli & Garlic Salt and serve immediately with lemon and chutney.
This dish is perfect with our Cajun Wedges

Serves 4

Recipes

Battered Amritsari Fish