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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!