Eastern-style fish & chips


Eastern-style fish & chips
Cuisine: Iranian
  • 750ml vegetable oil
  • 2 large eggs, beaten
  • 100g plain flour
  • 2tsp sweet paprika
  • 2tsp English mustard powder
  • 3tsp ground coriander
  • 1tsp turmeric
  • 1tsp cayenne pepper
  • 600g cod fillets or any thick white fish cut into 8 portions
  • sea salt flakes and black pepper
  • ketchup to serve
  • For the chips:
  • 750ml vegetable oil
  • 1kg-1.5kg floury potatoes (unpeeled), cut into thin chips
  1. Preheat 2 large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into one pan, and the oil for frying the fish in the other. Bring the oil to frying temperature (do not allow to smoke). Put potatoes in one pan and begin to cook.
  2. Meanwhile, put the beaten eggs into a small, shallow bowl and season with salt and pepper. Put the flour and all the spices into another shallow bowl, season generously with salt and pepper and mix. Coat each piece of fish evenly in the seasoned flour, shaking off any excess, then dip it into the egg mix until fully coated, and finish by dredging in the flour mix again, ensuring each piece is well coated. Repeat until all the pieces are coated. Fry the fish in the second pan until the batter is crispy and golden brown. Remove chips and fish from oil using a metal slotted spoon and drain on kitchen paper. Season with salt and serve with ketchup.


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