Spicy fish and chips
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This spicy take on fish and chips has a curry flavoured fish batter and a chilli-infused tartare sauce. For this recipe, the chips are served in chip cones and with chip forks.
Ingredients
For the tartare sauce
- 6 tbsp mayonnaise
- 1 gherkin or 6 cornichons, finely chopped
- 1 tbsp capers, rinsed and chopped
- 1 tsp lemon juice
- 1 tbsp chopped fresh flatleaf parsley
- 2 tsp chopped fresh tarragon
- 1–2 tsp Tabasco
- 1 red or green chilli, finely chopped
For the beef dripping
For the triple-cooked fries
- 1kg/2lb 4oz potatoes, peeled
- vegetable oil, for deep frying
- salt and freshly ground black pepper
For the fish
- 130g/4¾oz gluten-free flour, plus extra for dusting
- 1 tbsp curry powder
- 155–175ml/5–6fl oz gluten-free beer
- vegetable oil, for deep frying
- 4 x 175g/6oz haddock fillets, boneless, skin removed and patted dry
- salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
For the minted peas
- 100g/3½oz frozen peas
- 30g/1oz unsalted butter
- 3 fresh mint sprigs, leaved picked and chopped
- salt and freshly ground black pepper
Method
To make the tartare sauce, combine all of the ingredients together in a bowl and mix well. Set aside.
To make the beef dripping, melt the beef fat gently in a saucepan over a low heat.
Add the rosemary, thyme and garlic. Cook for 10–15 minutes without colouring, then strain and set aside. (Any leftover dripping can be stored in the fridge for a week in a sealed container.)
To make the chips, cut the potatoes into fries. Par-boil them in a saucepan of boiling salted water for around 2 minutes, or until just tender. Drain and leave to steam dry.
Preheat a deep fat fryer to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through without colour, about 2 minutes. Transfer to kitchen paper and leave to cool completely.
Once cooled, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips again until golden and crisp. Transfer to kitchen paper to drain.
Toss lightly with 1–2 tbsp of the beef dripping. Season immediately with salt and pepper.
To make the fish, mix the gluten-free flour and curry powder in a large bowl.
Gradually whisk in the gluten-free beer to a smooth coating consistency, then leave to rest for 10–15 minutes.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Lightly dust the haddock in gluten-free flour, then dip into the batter and allow any excess to drip off.
Fry the fish for 4–6 minutes, or until crisp and golden.
Drain on kitchen paper and season lightly with salt and pepper.
To make the minted peas, cook the peas in a saucepan of salted boiling water for 2–3 minutes, or until tender. Drain and briefly steam dry.
Add the butter and mint. Lightly crush with a fork or blend briefly in a food processor, keeping plenty of texture (do not purée). Season with salt and pepper and keep warm.
Serve the fries in cones, if you like, with the fish on a plate alongside. Spoon the minted peas neatly on the plate. Add the lemon wedges and serve the tartare sauce on the side.
