• 1/4 teaspoon chilli powder
  • 1/4 teaspoon paprika
  • Pinch Himalayan pink salt
  • Salt to taste
  • 2 potatoes (Desiree/Maris pipers work well),
  • Washed & cut into chips
  • Mustard Oil (can use any oil if you don't have
  • Mustard)
  • Fish Marination:
  • 2 fillets white fish, each cut into 3 pieces, skinless
  • & boneless
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 green birds eye chillies mashed into a paste
  • 2 tablespoons tandoori powder
  • Salt to taste
  • Batter:
  • 150 grams plain flour, sifted
  • 2 teaspoons baking powder
  • Salt to taste
  • 1/4 teaspoon turmeric
  • 1 1/2 teaspoon coriander seeds, crushed
  • 1 teaspoon sunflower oil
  • 200 milliliters chilled beer
  • Sunflower oil for frying
  • Plain flour, combined with salt to taste & a sprinkle
  • Of chilli powder


  1. For the fish marination, place fish fillets on a plate. Add
  2. The remaining ingredients listed under 'fish marination'
  3. And massage into the fish pieces. Keep aside.
  4. Preheat oven to 200C. Place the chips on a baking tray
  5. And drizzle over a little mustard oil, salt, chilli powder,
  6. Paprika and pink salt and massage into the chips. Cook
  7. For 30 minutes or until golden and cooked all the way
  8. Through.
  9. For the batter, sift the flour and baking powder
  10. Together and add a good sprinkle of salt. Now add the
  11. Turmeric and crushed coriander seeds, followed by the
  12. Sunflower oil. Pour in the chilled beer and whisk until
  13. Well combined and smooth.
  14. Dredge each fillet with a little dusting of the seasoned
  15. Flour. This will help the batter stick.
  16. Coat a fish fillet in batter, let the excess drip off and
  17. Carefully place into a medium pan of oil heated to 190C.
  18. Repeat with the next piece, being careful not to
  19. Overcrowd the pan. It is best to cook in batches.
  20. Cook for 3-4 minutes. turning half way through. The batter
  21. Should now be golden and crispy on both sides.
  22. Place cooked fish onto a wire tray to allow excess oil to
  23. Drain. Serve with masala chips.