empire fish and chips

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

Course Main Dish
Cuisine English, Indian
Servings 2 people


  • 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


  • 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.


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