This was an amazing dish- fish and chips Indian style. My daughter absolutely devoured it all…
- 4 cod fish fillets
- 2 teaspoons ground coriander
- ¼ cup plain flour
Sprinkle the fish with coriander and salt. Dredge with flour and keep aside.
- ¾ cup plain flour
- 1 teaspoon ground coriander
- 2 garlic cloves, grated
- 1 teaspoon salt
- ½ cup cilantro, chopped
- 2 green onions, chopped
- 1 small 8oz can club soda
Heat about 2 cups oil in a heavy saucepan.
Add the flour, coriander, garlic, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.
- 1 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon cilantro chutney
- 1 teaspoon salt
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onions, chopped
Mix all the ingredients and serve with the hot fish.
- 5 to 6 medium yellow potatoes, peeled and cut into small wedges
Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.
- 3 tablespoon extra virgin olive oil
- 2 teaspoons salt
Preheat oven to 400 degrees F.
Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.