Tandoori Fish & Chips



5-6 cod or haddock fillet
5 large white potatoes
2 cups plain flour
2 tsp of baking powder
¼ Supreme Tandoori Masala Powder
½ tsp Supreme Coarse Black Pepper
Salt to taste
400ml cold sparkling water
Oil to deep fry


Peel and cut potatoes into chips and soak in a bowl of cold water. In a bowl mix together flour, salt and pepper and then take out ½ a cup of flour mix and set aside. To the remaining flour add tandoori masala powder, baking powder and sparkling water and whisk well. Heat oil over medium heat and fry chips for 5 mins (do not brown them). Once the chips are slightly cooked remove them using a slotted spoon and drain. Keep to one side. Increase the temperature of the oil to medium-high. Coat fish fillets in the ½ cup of seasoned flour that was set aside then shake off any excess, dip into the batter then carefully lower fillet into the hot oil. (Fry in batches. Overcrowding will result in soggy battered fish). Fry until the batter is crisp and golden, turning the fillets every so often with a large slotted spoon. Repeat the same with remaining fillets. Then increase the temperature of the oil to hot and then cook the chips until golden and crisp. Serve immediately with salt, vinegar & ketchup.

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