Thai Spiced Fish and Chips with Satay Veg

I Fancied fish and chips a couple of nights ago but wanted to spice them up a little, I’ve done curried batter, beer batter and chilli and lime batter before so decided to try and mix them together and came up with this.

If you want a smoother batter you can easily leave the coconut out and sprinkle it over the top of the fish at the end.

If you don’t have a deep fat fryer you can put some oil in a deep pan but please be very careful. If you have time, peel and chip your potatoes the night before and place them in some cold water.

It’s also up to you which order you cook the fish and chips in, I usually do the fish then put it in the oven to keep warm.

Serves 2

Thai Spiced Fish and Chips

Ingredients

• Cod Fillet (skinned)
• 65g Plain flour (plus extra for dusting)
• 1 tsp soy sauce
• 20g dessicated coconut
• 1 heaped chilli powder (you can use mild or hot depending or more or less on how spicy you like)
• 1 tsp baking powder
• 1 heaped tsp coriander powder,
• Lemon juice
• 100ml of nice ice cold fizzy beer, you can also use ice cold sparking water.
• Pepper.

For the Chips

• 2 nice big Floury potatoes (King edwards or Maris Pipers) cut into chips and soaked over night if possible.
• Salt and pepper
• Pinch of ground coriander.
• Pinch of chilli
• Lemon juice

For the Veg

• Mixture of purple sprouting broccoli, mangetout and sugar snap peas
• 1 tbs peanut butter
• 1 tbs soy sauce.
• 1 sliced red chilli

Method:

1. Pre heat your oven to 100 degrees and your fryer to 140 degrees
2. Place the chips in a pan of cold water, boil until they are just about cooked. Drain and leave to cool and steam, you can rough them up a bit in the pan if you like nice crispy edges.
3. Once the chips have cooled fry them for 6-7mins until they start to crisp, remove and place on some kitchen towel. Turn the fryer up to 180 degrees.
4. Slice the cod into nice long strips or chunks, you can of course leave the fillets hole if you wish.
5. Season some flour with salt and pepper then roll the fish in it and shake off the excess.
6. Next sift the flour, baking powder, chilli and coriander into a bowl, add a pinch of pepper followed by the soy sauce, add the beer and whisk to a nice smooth batter, Add the coconut, reserving a little for decoration at the end, if its a little bit thick add more beer.
7. Boil a pan of water and add your vegetables until cooked, drain the water off and set aside.
8. Coat the cod in the batter and fry until crisp and golden, remember to hold the cod for a few seconds as you put it in the fryer, this prevents it sticking to your basket. Once cooked place on some kitchen towel and a baking tray place in the oven to keep warm
9. Return your chips to the fryer and cook until crisp.
10. While your chips cook melt the peanut butter and the soy sauce in the empty pan from the vegetables, before returning the vegetables to the pan to coat them in the peanut.
11. Drain the chips, season with salt and pepper.
12. Serve the fish, chips and veg, top the veg with a few slices of chilli and sprinkle some coconut around the plate.