Tropical Fish & Chips with Homemade Mango Ketchup

Tropical Fish & Chips with Homemade Mango Ketchup

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"Taking the classic British fish and chips and giving it a tasty Thai influence and served with a delicious mango ketchup. Sounds like it shouldn’t work, but really does!"

Difficulty

Medium 👍
45
min.
Preparation
1
min.
Baking
10
min.
Resting

Ingredients

Servings2
1
mangoes
5 g
ginger
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
50 ml
water
1
limes (for marinating)
1 tbsp
thai 7-spice powder
350 g
cod fillets
1 l
vegetable oil (for deep frying)
75 g
flour (for coating)
eggs (for coating)
½ tsp
ground ginger (for coating)
125 g
panko breadcrumbs (for coating)
½ kg
potato
g
cilantro (for garnish)
½
lime (for garnish)
½
chili (for garnish)

Utensils

knife, 2 saucepans, food processor, 2 bowls, fine grater, baking sheet

  • Step 1/16

    • 1 mangoes
    • 5 g ginger
    • knife

    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
    • saucepan

    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
    • bowl
    • 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)
    • saucepan
    • 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)
    • eggs (for coating)
    • 125 g panko breadcrumbs (for coating)
    • bowl

    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

    • 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.

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