Fish Fritters

IF YOU LOVE BOTH FISH AND CHIPS AND SPICY FOOD, THIS RECIPE MAKES FOR A PERFECT COMBINATION. THE BATTER IS A LIGHTER ADAPTATION OF A CLASSIC PAKORA COATING AND IS MADE WITH SPARKLING WATER AND EGGS. SERVE WITH MAYONNAISE, A SQUEEZE OF LIME AND A HANDFUL OF SHREDDED CORIANDER STIRRED THROUGH, OR SOME FRESH TOMATO, DATE AND TAMARIND RELISH.

SERVES 2–4 | PREPARATION TIME: 35 MINUTES

MARINATING TIME: 10–15 MINUTES | COOKING TIME: 25 MINUTES

FRESH

500g firm white fish eg haddock or cod, cut into medium goujons

juice of 1 lime

2 eggs

SPICES

¼ teaspoon chilli powder

¼ teaspoon ajwain seeds

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon tandoori masala

PANTRY/LARDER

¼ teaspoon salt, plus extra to taste

150ml ice-cold sparkling water

115g plain flour

55g cornflour

oil, for deep-frying

GARNISH

½ lime

1 spring onion, cut into julienne

2 teaspoons chaat masala or sea salt (optional)

1. Place the fish pieces in a shallow dish and add the salt, chilli powder and lime juice. Cover with plastic wrap and refrigerate for 10–15 minutes.

2. Whisk the eggs in a large, deep bowl, then pour in the sparkling water and mix quickly. Next, add the flours, ajwain seeds, ground cumin, ground coriander, tandoori masala and salt to taste. Stir gently with a fork, making sure not to overmix. The batter should have lumps.

3. Heat enough oil for deep-frying in a large saucepan or wok. Dip the fish pieces, 3 at a time into the batter then straight into the hot oil and deep-fry for 3–5 minutes, making sure you rotate them, or until the batter is golden brown. Remove with a slotted spoon and drain on paper towel. Repeat with the rest of the fish, then garnish with a squeeze of lime, spring onion and chaat masala, if liked.

NOTE: To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.