RECIPE | Quick Marsala fried fish with chips

Serves: 6

Prep time: 10 mins

Cooking time: 15 mins

Ingredients:

6-8 large pieces of fish, cut into steaks approx. 1.5cm thick with skin and centre bone attached, or use frozen fish fillets

10ml (2 tsp) red chilli powder

60ml (4 tbsp) lemon juice

5ml (1 tsp) turmeric

5ml (1 tsp) ground garlic

5ml (1 tsp) salt

2.5ml (½ tsp) fine black pepper

2.5ml (½ tsp) ground green chilli

45ml (3 tbsp) peri peri oil

5-7 medium-size potatoes for chips

Oil for frying fish and chips

Flour for coating fish

To serve:

Fresh coriander and lemon wedges

Method:

1. In a glass dish or bowl, add the red chilli powder, lemon juice, turmeric, ground garlic, salt, fine black pepper and ground green chilli. Create a paste with peri peri oil.
2. Smear this onto the fish and set aside.
3. Cut the potatoes into shapes to make chips.
4. Because you will use the same oil to fry the fish and the chips, you need to work in a systematic and timely manner to serve your guests or family. Switch your oven to 160°C before you start frying as you can leave the fish in there to keep warm and to crisp up slightly while the chips are frying.
5. Dip the marinated fish in flour, coating well.
6. Place into hot oil and reduce the temperature slightly. Allow to cook until completely crisp on one side before gently lifting and turning over. Repeat on the other side.
7. Place onto a baking tray that is lined with greaseproof paper. Leave in the oven to keep warm.
8. Strain the oil of any residue and return the pan to the heat.
9. Add the chips to the oil and switch to medium heat. Cook until soft. Increase the heat to crisp the chips.
10. Plate the fish with the chips. Chop fresh coriander and sprinkle over the dish. Serve with lemon wedges.

• Recipe and image from 'Naqiyah - The Beginning: Indian Recipes from my Home' (That Food Guy Publishing, R450). This cookbook is available from naqiyahmayat.com