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Eastern Style Fish & Chips

Extract from Sirocco • By Sabrina Ghayour • Published by Mitchell Beazley


$ $ $ $ $
• • • • •
45 mins

I discovered the joys of proper fish and chips on my first day at secondary school aged 11.One of my friends took me to the local chippy after school and introduced me to a newspaper-wrapped parcel of fried goodness that won me over in an instant. I even became a malt vinegar convert that day. There are no chip shops anywhere near me now, so if I want really good fish and chips, I have to make my own. I have made so many different versions with every kind of batter or crumb imaginable, but I like this particular method the best.

Serves 3–4

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2023 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission. · Sirocco: Fabulous Flavours from the East by Sabrina Ghayour, published by Mitchell Beazley, £25,
  • Step 1

    Preheat 2 large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into 1 pan, and the oil for frying the fish into the other. Bring the oil up to frying temperature, but do not allow it to smoke. Place the potatoes in 1 pan and begin to cook them.

  • Step 2

    Meanwhile, put the beaten eggs into a small, shallow bowl and season with salt and pepper. Put the flour and all the spices into another shallow bowl, season generously with salt and pepper and mix until evenly combined. Coat each piece of fish evenly in the seasoned flour, shaking off any excess, then dip it into the egg mixture until fully coated, and finish by dredging it in the flour mixture again, ensuring each piece is well coated. Repeat until all the pieces are coated. Fry the fish in the second pan
    of oil until the batter is crispy and a deep golden brown.

  • Step 3

    Remove the chips and the fish from the oil using a metal slotted spoon and drain on kitchen paper to absorb any excess oil. Transfer to serving plates, season with salt and serve immediately with ketchup.

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