Spiced Haddock & Triple Cooked Masala Chips with Pimped up Tartar Sauce

Ingredients

• FISH
• 4 Haddock fillets skinned
• Sunflower oil for frying
• FISH MARINADE
• 2 tsps Ginger crushed
• 2 tsps Garlic crushed
• 1 Green Chilli chopped fine
• ½ tsp Chilli powder
• 1 tsp Turmeric
• 1 tsp sweet paprika
• 1 tsp Fennel Seeds
• 1 tbsp Tandoori powder
• BATTER
• 150g Plain flour
• 2 tsps Baking Powder
• Small handful fresh Coriander very finely chopped
• ½ tbsp Amchur (mango powder)
• ½ tbsp Ajwain (carom seeds)
• ½ tbsp Garam Masala
• 1 tsp Sunflower oil
• 200ml Cold Beer
• Salt to taste
• Plate with plain flour mixed with salt and a pinch of cayenne pepper to dredge the fish
• TARTAR SAUCE
• 4 Small Gherkins finely chopped
• 1 tsp Shallots finely chopped
• 1 tsp Parsley chopped fine
• 237 ml Mayonnaise
• 1 tsp Apple cider vinegar
• 1 tsp Cayenne Pepper
• ½ tsp Salt
• MASALA CHIPS
• Any Cooked chips you like – I used Hestan Blumenthal's triple cooked chip method
• Cooking oil
• 1 Onion
• 1½ tsps Garlic crushed
• 1½ tsps Ginger finely chopped
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• 1 tbsp Ketchup
• 1 tsp yellow curry powder
• 1 tsp chilli powder
• Flaked sea salt
• Fresh chillis for garnish
• Coriander fresh chopped for garnish
• SPICED MUSHY PEAS
• 400g Frozen peas
• 2 tbsp Butter
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8 Curry Leaves fresh
• Sea salt
• Freshly ground Black Pepper