Fish and Chips

Fish and Chips is one of Britain's most iconic and beloved dishes, celebrated for its perfect combination of crispy battered fish and golden, crunchy fries. This timeless classic has become a favorite among food lovers worldwide, thanks to its irresistible contrast of textures and comforting flavors.

Traditionally made with flaky white fish coated in a light, crisp batter and served alongside perfectly fried potato chips, this dish is ideal for casual meals, weekend treats, parties, or special occasions. Its satisfying crunch and tender, juicy fish make it a crowd-pleaser for all ages.

Serve Fish and Chips hot with tartar sauce, kasundi (Bengali mustard sauce), fresh lemon wedges, or your favorite dipping sauce for a delicious restaurant-style experience that brings the taste of a classic British favorite to your table.

Ingredients

• 500 g bhetki (barramundi) fish fillets

• 3 large potatoes

• 1 tsp ginger-garlic paste

• 1 cup all-purpose flour

• 2 tbsp cornflour

• ½ tsp baking powder

• ½ tsp Shalimar's Chef Spices Black Pepper Powder

• 1 tbsp lemon juice

• Salt, to taste

• Cold water, as required

• Shalimar's Sunflower Oil, for deep frying

  
  

Method

Marinate the bhetki fillets with the lemon juice, ginger-garlic paste, Shalimar's Chef Spices Black Pepper Powder, and salt. Set aside for 15 minutes to allow the flavors to infuse.

Meanwhile, prepare the batter by combining the all-purpose flour, cornflour, baking powder, and enough cold water to form a smooth, thick batter.

Heat Shalimar's Sunflower Oil in a deep frying pan or kadai. Dip each marinated fish fillet into the batter, ensuring it is evenly coated, then carefully place it into the hot oil. Fry over medium heat until the batter is crisp, golden brown, and the fish is cooked through. Remove and drain on paper towels.

Peel the potatoes and cut them into long, even strips. Fry them once over medium heat until partially cooked, then allow them to cool. Fry them a second time at a slightly higher temperature until they are golden brown and perfectly crisp. Drain and season with salt.

Arrange the crispy battered fish and French fries on a serving platter.

Serve hot with tartar sauce, kasundi (Bengali mustard sauce), and fresh lemon wedges for a classic restaurant-style Fish and Chips experience.