Tropical Fish & Chips with Homemade Mango Ketchup
knife, 2 saucepans, food processor, 2 bowls, fine grater, baking sheet
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
- 1 mangoes
- 5 g ginger
Peel, de-stone and dice the mangoes. Roughly chop the ginger. Add both to a medium saucepan.
- ½ lime
- 1 tbsp white wine vinegar
- ½ tsp fish sauce
- ½ tbsp coconut oil
- ½ tbsp light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ½ pinch cayenne pepper
Squeeze in 2 tbsp of juice from the limes and add the rest of the ketchup ingredients.
- 50 ml water
Pour in 100ml of water, then put the pan over a low heat and simmer for 30 minutes or until the liquid has almost evaporated.
- food processor
Transfer the contents of the pan to a heatproof blender and blend until very smooth.
Store in a jar or sauce bottle and leave to cool in the fridge.
- 1 limes (for marinating)
- 1 tbsp thai 7-spice powder
- 350 g cod fillets
- fine grater
Finely grate the zest of the limes into a shallow bowl and squeeze in the juice. Stir in 1 tbsp of the Thai 7 spice powder and add the fish. Marinate for 10 minutes, turning halfway through.
- 1 l vegetable oil (for deep frying)
- baking sheet
Line a baking tray with kitchen towel. Pour the oil into a large saucepan, filling only two-thirds of the way up, and put it over a high heat. Preheat the oil to 180 C. NEVER leave the pan unattended.
- 75 g flour (for coating)
- 1½ eggs (for coating)
- 125 g panko breadcrumbs (for coating)
While it preheats, grab 3 mixing bowls. Tip the flour into 1 bowl, put the panko breadcrumbs into the second and beat the eggs into the third bowl.
- ½ tsp ground ginger (for coating)
Add the ground ginger and remaining 1 tbsp of Thai 7 spice powder to the panko breadcrumbs and mix. Season them all with a little salt and pepper.
- ½ kg potato
Cut the potatoes into chunky chips about 1 cm wide. You can leave the skins on if you prefer.
Pat the fish dry and slice into 4 even portion (if it’s not already portioned). Coat the fish in the flour, then the egg, then finally the breadcrumbs.
Carefully lower them into the hot oil and fry for 6-8 minutes, until the breadcrumbs are a deep golden brown and crisp. Transfer the lined tray while you cook the chips.
Carefully lower the chips into the same oil that you used to cook the fish. Fry for about 6-8 minutes, until golden and crisp on the outside and soft in the middle. You may have to cook them in batches.
Transfer the chips to a mixing bowl and season with salt and toss to coat.
- ½ lime (for garnish)
Cut the lime into 4 wedges for garnish.
- 7½ g cilantro (for garnish)
- ½ chili (for garnish)
Transfer the fish and chips to plates and serve with a generous helping of the ketchup. Scatter over the coriander and sliced chilli and serve with the lime wedges.
Enjoy your meal!