Punjab x Britain
Amritsari fish and chips with mint mushy peas
The seaside chippy, but the batter grew up in Amritsar.
60 minTime
44 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original741kcalsame
44 gproteinsame
12 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the fish with the ginger garlic paste, lemon juice, half the chilli and 1/2 tsp salt. Rest 15 minutes. Rinse and dry the chips.
- 2Heat the oil to 160°C on medium heat. Fry the chips in batches for 6 minutes and drain.
- 3Simmer the peas in water at a gentle simmer for 5 minutes. Drain and crush with the butter, mint, green chilli and 1/2 tsp salt.
- 4Whisk the besan, rice flour, ajwain, remaining chilli and 1/2 tsp salt with the cold soda water into a thick batter.
- 5Raise the oil to 180°C. Dip the fish in the batter and fry 2 pieces at a time for 4 to 5 minutes.
- 6Fry the chips again at 190°C for 2 to 3 minutes. Toss with chaat masala and the rest of the salt.
Serve it like this
Lean the fish against a tumble of chips on brown paper, spoon a neat quenelle of mint peas beside it and finish with a lemon wedge and a dusting of chaat masala.
