empire fish and chips
Just the other week I was bowled over by Jamie’s empire chicken. I was also taken by his prediction that if you ask the British public what their favourite meals are, they’ll say “roast chicken” and “a curry”, hence his Imperial mash-up. But my mind wandered to that other pinnacle of British food, the fish and chips. What would this look like as a crossover?
As it turns out, hilarious fun. Spicy yet familiar.
Empire fish and chips
Ingredients
- For the chips:
- 2 - 3 medium maris piper potatoes
- 1 teaspoon mustard seeds
- 1 teaspoon nigella seeds
- 1 teaspoon garam masala
- 1 teaspoon madras curry powder
- For the fish:
- 150 g plain flour
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- 1 tablespoon honey
- Carbonated water enough to make a gloopy batter, approx 300ml
- 2 cod fillets
Instructions
- Preheat the oven to 200°C. Cut the potatoes into nice fat chip shapes and drop them into salted boiling water. When tender drain them and allow to steam dry a little. Toss in the spices with a big pinch of salt, toss in oil and pop in the oven for 45 minutes until crispy.
- Meanwhile make the fish. Heat some rapeseed or vegetable oil in a pan or fryer to 180°C. Whisk up the batter ingredients and then lay the fish in the batter. Allow the excess to drip off and fry the fish for approx 8 - 10 minutes until golden brown on both sides. Serve immediately with lemon wedges.
What a great idea!
Thanks Jan!