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

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

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.

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

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

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • FISH
  • 4 Haddock fillets skinned
  • Sunflower oil for frying
  • 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
  • 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
  • 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
  • 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
  • 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



  1. Mash all fish marinade ingredients together in a bowl to make a paste
  2. Place fish fillets on a plate and massage marinade into the fish, set aside
  3. Sieve the flour, baking powder, and salt together
  4. Add amchur, ajwain, cayenne pepper, and garam masala and sunflower oil
  5. Pour in the cold beer and whisk until smooth and combined well. Set aside
  6. Mix all ingredients for tartar sauce in a bowl, set aside
  7. Dredge each fish fillet in the flour mix first
  8. Coat a fish fillet in batter and let the excess drip off
  9. Place one fillet at a time in oil heated to 190℃
  10. Each piece will take about 4 minutes. Carefully turn halfway through cooking, so you get an even golden crisp coating on both sides.
  11. Place fish on kitchen towels or a wire rack to drain excess oil 
  12. Repeat with the remaining pieces one at a time
  13. Serve crisp and hot with masala chips, spiced mushy peas, and chilli tartar sauce.


  1. Follow Heston Blumenthal's online recipe before making the masala or using any chips you want: https://www.redonline.co.uk/food/recipes/a501428/heston-blumenthal-triple-cooked-chips/.
  2. In a saucepan on medium heat with a little oil, sauté the onion, ginger, and garlic.
  3. Add the cumin seeds, turmeric, curry powder and chilli powder and sauté another minute.
  4. Careful not to let the cumin seeds burn as this will leave a bitter taste
  5. Add Ketchup and a splash of water, mix and turn the heat down to a simmer
  6. Continue to cook for a few minutes until everything is combined and you have the consistency of a thick sauce, set aside until ready to add chips
  7. Loosen the sauce with another splash of water if needed and add the chips, carefully stir, so chips are thoroughly coated
  8. Add sea salt to taste
  9. Garnish with sliced chillis and coriander
  10. Serve while still piping hot


  1. Boil or microwave the peas until cooked through
  2. Drain and blitz in the food processor
  3. In a saucepan on medium heat, melt the butter
  4. Add cumin seeds, mustard seeds and curry leaves and cook until they sizzle and pop a little
  5. Add the blitzed peas to the pan and stir until well combined
  6. Season with sea salt and pepper, set aside until ready to serve
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