Warm up this winter with an Indian twist on fish and chips with breaded mackerel and tartare sauce, served with rosemary and garlic wedges.
4 mackerel fillets
3 tbsp plain flour
1 free-range egg, beaten
100g white breadcrumbs
1 tsp chilli flakes
1 tsp fennel seeds roughly crushed
1 tsp thyme leaves or carom seeds
Salt and pepper
For the herb dip:
250ml creme fraiche
4 tbsp mayonnaise
1 small shallot, finely chopped
4 tbsp chopped fresh chives
3 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
Juice and zest of one lime
Flaked sea salt and freshly ground black pepper
For the chilli and garlic chips:
(Serves 4 hungry people)
3 large potatoes cut into wedges
1 bulb of garlic
1 tbsp vegetable oil
2 large pinches of chaat masala
½ tsp chilli flakes
Coarse salt and freshly ground black pepper
1. Add chilli flakes, fennel and thyme or carom to the breadcrumbs and season.
2. Dust the mackerel fillets in flour and dip in beaten egg and then coat in the breadcrumbs.
3. Heat the oil in a pan and fry the fish skin side down until golden-brown on both sides, about 2-3 minutes on each side. Remove to drain.
4. Preheat the oven to 200C.
5. Cook potatoes in boiling water for 2-3 minutes then drain and dry very well in a cloth and place in a large bowl.
6. Add the oil and season with spices and salt and pepper.
7. Spread across a baking sheet. Scatter the garlic cloves over the chips and cook for about 35 minutes until they are cooked through and golden brown.