Fish is one of my favourite main dishes. Everyone has their own version of homemade fish and chips. Mine is simple, gluten free and tastes phenomenal.
This spiced fish is the star of the show, but the sides are important too. I serve these fish and chips with my homemade creamy garlic butter sauce.
We’ve had fish and chips in New York and London, yet I’m always comforted with my homemade version. No matter the weather, rain, cloud or shine, grabbing a portion of fish and chips, drizzle some white vinegar, for that aroma and totally indulge in the moment. Happiness wrapped in newspaper, I’d say!
Fish and chips has always been one of my most favourite things. Although I say so many things are my favourites, fish and chips are right up there with my #1 – pizza! Yummm!
All our vacations that we’ve taken near the sea has always involved fish and chips. Finding the best ocean side fish and chips as an adventure worthy of a day unto itself. Yes of course all of my ocean vacation memories involve this favourite.
Hubby usually prefers most of his meal’s gluten free. Hence, I needed to find a version of our favourite dish so that it pleases everyone, some of the times. right?
FOR THE CHIPS
Peel and cut the potatoes in sticks.
Toss the cut chips with the olive oil, sea salt and black pepper to coat.
Evenly space out the fries over the 2 baking sheets if you’re cooking them in the oven.
Place the prepped fries into the oven, 180C
Cook for 30 minutes, turning them halfway through cooking time.
I usually make them in the air fryer at 200C for 15 minutes turning them half way through cooking time.
I sure hope you’ll enjoy this classic as much as we have! If you do make this, I hope you’ll leave me a comment/rating below.
PANFRIED MASALA FISH & CHIPS WITH CREAMY GARLIC BUTTER SAUCE
Ingredients
- CREAMY GARLIC BUTTER SAUCE
- 2 tbsp butter (salted)
- 2 large cloves garlic (minced)
- juice of half a lemon
- 1 tbsp mayonnaise
- 2 tbsp pouring cream
- PANFRIED MASALA FISH
- 4 deep water hake (thawed)
- ½ tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tsp fine cumin
- ½ tsp garam masala
- 1 tsp cajun spice
- juice of half a lemon
- salt and pepper to taste
- oil or butter for frying
- white vinegar (optional)
Instructions
- CREAMY GARLIC BUTTER SAUCE
- Heat butter until melted. Sauté garlic for 30 seconds
- Stir in the lemon juice and mayonnaise and simmer for 1 minute
- Remove from heat, and stir in the cream.
- PANFRIED MASALA FISH
- Wipe fish clean of any moisture.
- Mix the spices and lemon juice together and rub onto both sides of the fish.
- Heat butter and/or oil in a large skillet over medium heat
- When butter starts to sizzle, add in the fish, spacing them well apart.
- I fried two at a time.
- Fry for three minutes on each side, depending on the thickness of the fish you’re using.
- Mine required three minutes on each side.
- The fish will turn slightly golden and crisp at the edges.
- Drizzle creamy garlic butter sauce over the fish and serve with crispy chips.
- You may also add white vinegar to the dish for that extra aroma and flavour.
