["Spiced Fish And Chips | Recipes

Ingredients
Method

Ingredients

Fish
- 4 haddock fillets
- 1 tsp Ground tumeric
- 1 tsp Ground cumin
- 1 tsp ground coriander
- 1 pinch Chilli powder
- 2 Lemons
- 200 g Self raising flour
- 65 g Flour
- 1 tsp Whole black peppercorns
- 300 ml Hop House Lager
- Sunflower oil
Chips
- 10 Potatoes
- Sunflower oil
- 1 pinch Ground cumin
- 1 pinch Chilli powder

Method

1

To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat.

2

Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C.

3

Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes.

4

Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper.

5

Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve.

6

Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth.

7

Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper.

8

To serve, place a piece of fish and a pile of chips between four plates and add a squeeze of lemon .

Comments & Ratings

More Hop House recipes

	4	Haddock Fillets
	1 tsp	Ground Tumeric
	1 tsp	Ground Cumin
	1 tsp	Ground Coriander
	1 pinch	Chilli Powder
	2	Lemons
	200 g	Self Raising Flour
	65 g	Flour
	1 tsp	Whole Black Peppercorns
	300 ml	Hop House Lager
	0	Sunflower Oil
	10	Potatoes
	0	Sunflower Oil
	1 pinch	Ground Cumin
	1 pinch	Chilli Powder

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Spiced Fish and Chips

Ingredients

Fish

Chips

Method

1

2

3

4

5

6

7

8

Comments & Ratings