Tropical Fish & Chips with Homemade Mango Ketchup
knife, 2 saucepans, food processor, 2 bowls, fine grater, baking sheet
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Step 1/ 16
- 1 mangoes
- 5 g ginger
Peel, de-stone and dice the mangoes. Roughly chop the ginger. Add both to a medium saucepan.
Step 2/ 16
- 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.
Step 3/ 16
- 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.
Step 4/ 16
- food processor
Transfer the contents of the pan to a heatproof blender and blend until very smooth.
Step 5/ 16
Store in a jar or sauce bottle and leave to cool in the fridge.
Step 6/ 16
- 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.
Step 7/ 16
- 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.
Step 8/ 16
- 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.
Step 9/ 16
- 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.
Step 10/ 16
- ½ kg potato
Cut the potatoes into chunky chips about 1 cm wide. You can leave the skins on if you prefer.
Step 11/ 16
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.
Step 12/ 16
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.
Step 13/ 16
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.
Step 14/ 16
Transfer the chips to a mixing bowl and season with salt and toss to coat.
Step 15/ 16
- ½ lime (for garnish)
Cut the lime into 4 wedges for garnish.
Step 16/ 16
- 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!