Love fish and chips? What about fish and chips brought to life with the flavors or India! This dish is a fun twist on the UK classic. I started by pan frying some cod from Sitka. I seasoned the cooking oil with a little fenugreek and curry leaf.
For the “chips” I made some pan fried potatoes. Peel and dice, soak in water for an hour to remove the starch then pat dry. Fry in a liberal amount of oil for about 30-45 minutes. They develop a lovely outer crisp. I seasoned with a chopped jalapeño, cumin seeds and a good amount of turmeric.
I used just a dash of lemon and garam masala in the mushy peas to align them more closely with the overall flavors; finally I spiked the ketchup with some curry powder too.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!