Classic British Fish n’ Chips with an Indian twist. Oh my… I can’t tell you how outstanding this turned out!! The freshest haddock marinated in ginger, garlic, chillis, and spices, then dipped into a beautifully spiced beer batter giving the most incredible light, crisp coating.
Ever eaten masala chips before? If not, you are seriously missing out. I think chips coated in a sweet sticky chilli garlic sauce.. are irresistibly moreish.
Ever eaten triple-cooked chips before? Making them is a bit of a process (understatement.. ha) because they need to be boiled, frozen, fried, then frozen again, and finally fried another time. No joke, but the result is seriously like no other chip you have EVERRR eaten. Of course, you can skip the ‘triple cooked’ process and make your own chips any way you like (I’m guilty of oven chips sometimes!), then mix them into the masala sauce. However, if you want to make the next level, use Hestan Blumenthal’s triple cooked chip method. Google it.
Now imagine MASALA TRIPLE COOKED CHIPS, that fluffy-on-the-inside, crispy, and crunchy-on-the-outside perfect chip coated in a sticky sweet-spicy sauce. NEXT LEVEL DELICIOUSNESS!
Are you a fan of tartar sauce? I’m 50/50; sometimes I fancy it, sometimes I don’t, but this time, it complemented the spiced fish so beautifully, so I’ve included my pimped-up version here.
METHOD FOR MASALA CHIPS
SPICED MUSHY PEAS