Turn up the evening flavours with some Indie style Fish and Chips

Fish and Chips have been around since the 1800s when Jewish immigrants brought it to England and selling it.

It soon turned into a national staple, with the government even decreeing that it must be available to people at home even during the massive World Wars.

While the original fish and chips must have been something akin to a fish coated in flour and fired in fat, it soon developed into more complex variants, with the coated fish being dipped in batters of various sorts including beer or more recently soda.

Chips which were introduced around the same time to the English palate, became a constant companion to the dish.

Over the years, the celebrated fish and chip has travelled countries, garnering new flavours and identities from each shore it reached.

A comfort food of the finest sort, there can be nothing better than sitting back and relaxing with a bottle of chilled beer and a plate of piping hot fish and chips after a hard day at work

Freshmenu shares a recipe of fish and chips but with some Indie changes.

Ingredients:

Chopped Ginger 2

Chopped Garlic 4

Chopped Green Chilli: 5

Ajwain (Carom Seeds): 3gms

Gram Flour: 30 grams

Lemon Juice: 2 tablespoon

Water

Chilli Powder: 1

Turmeric: 1

Salt

Basa Fillet Cut Into Squares (2 No): 120gms

Bread: 30gms

Orange Panko Crumbs: 80

For Crispy Potato

Potato With Skin:100

Amchoor Powder:1

Chaat Masala Powder: 1

Chilli Powder: 1

Mint Tartar Dip

Mayonnaise: 25

Chopped Gherkins: 3

Chopped Spring Onion: 1  

Salt: 1

Pepper: 1 

Mint Chutney: 25

Method:

Cut the fish into 2 squares pieces 60 gm each square.

Make a marination out of chopped ginger, chopped garlic, chilli powder, turmeric powder, ajwain chilli powder and gram flour.

The marination should be able to coat the fish properly.

Keep the fish marinated for at least 10 minutes in the chiller.

Make batter dip the marinated fish crumb it well with orange panko crumb. Deep fry till golden brown in colour.

Cut the potatoes into squares with skin boil it well dust it with corn flour and deep fry till crisp.

Toss it with chilli powder, chaat masala and amchoor powder.

Take a bowl add mayonnaise add mint chutney and finally chopped ingredients season it well. Serve it in a dip bowl.