About this recipe:Fish or seafood dishes are easy and quick to cook, they are packed with protein, low in fat and full of flavour with a touch of zest. Lighten up your fish and chips with this spicy aromatic fish and chips. This is just a really simple, easy, quick, and delicious version of fish and chips. Serve it with whatever side you would like - I personally like it with a nice fresh salad, spicy thick potato chips or potato wedges and chilli mayonnaise. In Mauritius we have several finger licking fish fry recipes out of which I have created this authentic Mauritian spicy fish which is just bliss to the palate. It is absolutely delicious, spiced with tangy sumac spices and several of my favourite spices. You could use any fish of your choice, preferably those with not too many bones.
1 to 2 teaspoons tandoori powder, extra for serving
For the fish
4 haddock fillets
salt and pepper, to taste
1 to 2 eggs
1 handful fresh coriander, finely chopped (plus extra for garnish)
65g semolina (or breadcrumbs)
65g plain flour
chilli powder, to taste
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon sumac powder
2 teaspoons tandoori powder
sliced lemon to serve – I used my homemade pickled lemon
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Method Prep:30min › Cook:25min › Ready in:55min
For the tandoori chips :
Place the potatoes in a microwave safe bowl, season with salt and steam in the microwave for 3 to 4 minutes until half cooked. Remove from the microwave add the rest of the spices and seasoning and toss until well mixed and set aside to cool down.
For the fish:
Rinse the fish pat dry using kitchen paper. Season with salt and pepper, and set aside.
Beat the egg in a shallow bowl, add the chopped coriander. In another shallow bowl, mix the semolina together with the rest of the dry spice ingredients.
Dip a haddock fillet into the egg mixture - let the extra egg drip off, the coriander will stick to the fish and that’s what you want.
Press gently the egg coated fish into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with the remaining fillets. Chill the coated fillets in the fridge for about 15 minutes to help set the crumbs.
Warm some vegetable oil in a large deep frying pan over medium heat. Since the potatoes will take longer to cook, start off by frying the seasoned potato – if you are worried about calories you can bake them in the oven for 20 to 25 minutes (see tip). Cook until golden brown and tender. Remove from the pan and set on kitchen paper to drain.
To fry the fish, gently place the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. Continue to cook until the inside of the fish is opaque and flaky underneath the coating. Remove the fish from the pan and drain fillets on kitchen paper.
To serve sprinkle some salt and tandoori powder on the cooked potatoes and serve the fish with a slice of lemon - I like to serve mine with pickled lemon and chilli mayonnaise (simply made by mixing mayonnaise with chilli paste/sauce of your choice).
Cooking the potatoes
You can bake the potatoes for 25 to 30 minutes at 180 C / Gas 4 – the choice is entirely yours.
Any boneless fish of your choice e.g sole, tuna, tilapia will work. You can use frozen fish but please make sure they are thoroughly thawed. These fish can be prepared in advanced and kept refrigerated overnight.